Sides & Salads

Roasted Cauliflower and Chickpea Bowls

Roasting cauliflower in Middle Eastern herbs and spices transforms it from a humble vegetable into a delicious centre piece in this salad bowl. Top with a lemony tahini and olive oil dressing.
Cook with:
Filippo Berio Mild & Light in Colour Olive Oil
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

  • 1 whole cauliflower, cut into small florets
  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 2 tsp sumac
  • 2 tsp Za’atar
  • Salt and freshly ground black pepper
  • 1 lemon, halved
  • 400 g can chickpeas, drained and rinsed
  • 1 tbsp tahini
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 75 g baby spinach leaves
  • 2 carrots, peeled and coarsely grated
  • 250g pouch cooked quinoa
  • Handful Pomegranate seeds

Method:

  1. Preheat the oven to 200°C, Gas Mark 6.
  2. Place the cauliflower florets in a large bowl and add the Filippo Berio Mild & Light Olive Oil, the sumac, za’atar and season. Turn to coat in the oil and spices, then place in a roasting tin with the lemon halves and roast 20 minutes.
  3. Remove the lemon, turn over the cauliflower florets, stir in the chickpeas and cook for 10 minutes.
  1. Squeeze the juice from the warm lemons into a bowl, discarding any pips and whisk with the tahini and Filippo Berio Extra Virgin Olive oil. Season to taste.
  2. Divide the quinoa between 4 bowls and add the cauliflower and chickpeas, the spinach leaves and carrots.
  3. Drizzle over the dressing and scatter with the pomegranate seeds. Serve immediately.