Roasted cauliflower, chickpeas and romesco sauce

mains
Roasted cauliflower, chickpeas and romesco sauce

Ingredients

serves 2
  • •½ cauliflower, cut into florets
  • •1 400g can chickpeas, drained and rinsed
  • •2 handfuls cherry tomatoes
  • •1 tbsp olive oil
  • •Small handful of coriander, roughly chopped

  • Sauce

  • •1 large red pepper, chopped
  • •4 sun-dried tomatoes
  • •25g almonds
  • •1 small garlic clove, chopped
  • •1 tbsp extra virgin olive oil
  • •1 tsp apple cider vinegar
  • •1 tsp smoked paprika
  • •¼ tsp chilli powder
  • •¼ tsp sea salt
  • •3-4 tbsp water

Directions

  1. 1. Preheat the oven to 200°C. On a small baking tray, add the pepper with a drizzle of olive oil and roast for 20 mins, until browned.
  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

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