Roasted Cauliflower and Chickpea Bowls

Cauliflower is a versatile and inexpensive vegetable that has long been used in Italian cuisine. For this recipe we’ve roasted it in Middle Eastern herbs and spices which transforms it from a humble vegetable into a delicious centre piece.

Categories: Sides & Salads, Vegan, Vegetarian

Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes



  • 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


  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.
  4. 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.
  5. Divide the quinoa between 4 bowls and add the cauliflower and chickpeas, the spinach leaves and carrots.
  6. Drizzle over the dressing and scatter with the pomegranate seeds. Serve immediately.

Cook with:

Mild & Light In Colour Olive Oil

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.

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