Roasted cauliflower and chickpea bowl with romesco sauce

Roasted cauliflower and chickpea bowl with romesco sauce

Ingredients

serves 2
  • •¼ cauliflower, cut into florets
  • •1 400g can chickpeas, drained and rinsed
  • •150g cherry tomatoes
  • •1½ tbsp olive oil
  • •Small handful coriander, roughly chopped

  • Sauce

  • •1 red pepper, chopped
  • •4 sun-dried tomatoes
  • •1 garlic clove, chopped
  • •1 tbsp nutritional yeast
  • •1 tbsp extra virgin olive oil
  • •Juice of ½ lemon or 1 tbsp apple cider vinegar
  • •Pinch sea salt
  • •Pinch chilli flakes
  • •10 roasted almonds, chopped
  • •50ml water

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Slice the pepper into a few chunks and brush with ½ tbsp olive oil. Roast for 15 minutes then set aside.
  2. 2. On a large baking tray, toss together the cauliflower, chickpeas, cherry tomatoes and olive oil. Roast for 20–25 minutes until browned and slightly crispy.
  3. 3. To make the sauce, add all of the ingredients to a food processor and process for a few minutes until smooth.
  4. 4. To serve, spread the sauce onto the serving plates and place the roasted vegetables on top. Top with the coriander.
Baker Beanie Author

■ every day is treat day ■