Whole Roasted Cauliflower
Whole Roasted Cauliflower
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 180°C and line a baking tray with baking paper.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.
Meanwhile, combine spice and oil in a small bowl. Place cauliflower on tray and rub spice paste over to cover and bake for 25 minutes.
Scatter chickpeas (except reserved 10) around cauliflower and continue to bake for a further 25-30 minutes, or until cauliflower is tender and chickpeas are crisp.
Combine reserved chickpeas with dressing ingredients in a food processor and blend until smooth, thinning with a little water if dressing is too thick.
Toss quinoa, parsley and onion in a medium bowl, season with salt and pepper and set aside.
Scatter reserved parsley over cauliflower and chickpeas, season and serve with quinoa and tahini dressing.
Servings 2
- Amount Per Serving
- Calories 849
- % Daily Value *
- Total Fat 28.5g44%
- Saturated Fat 3.4g17%
- Total Carbohydrate 90.7g31%
- Dietary Fiber 30.2g121%
- Sugars 12.9g
- Protein 39.2g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.
Meanwhile, combine spice and oil in a small bowl. Place cauliflower on tray and rub spice paste over to cover and bake for 25 minutes.
Scatter chickpeas (except reserved 10) around cauliflower and continue to bake for a further 25-30 minutes, or until cauliflower is tender and chickpeas are crisp.
Combine reserved chickpeas with dressing ingredients in a food processor and blend until smooth, thinning with a little water if dressing is too thick.
Toss quinoa, parsley and onion in a medium bowl, season with salt and pepper and set aside.
Scatter reserved parsley over cauliflower and chickpeas, season and serve with quinoa and tahini dressing.
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Preheat oven to 180°C and line a baking tray with baking paper.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.
Meanwhile, combine spice and oil in a small bowl. Place cauliflower on tray and rub spice paste over to cover and bake for 25 minutes.
Scatter chickpeas (except reserved 10) around cauliflower and continue to bake for a further 25-30 minutes, or until cauliflower is tender and chickpeas are crisp.
Combine reserved chickpeas with dressing ingredients in a food processor and blend until smooth, thinning with a little water if dressing is too thick.
Toss quinoa, parsley and onion in a medium bowl, season with salt and pepper and set aside.
Scatter reserved parsley over cauliflower and chickpeas, season and serve with quinoa and tahini dressing.
Servings 2
- Amount Per Serving
- Calories 849
- % Daily Value *
- Total Fat 28.5g44%
- Saturated Fat 3.4g17%
- Total Carbohydrate 90.7g31%
- Dietary Fiber 30.2g121%
- Sugars 12.9g
- Protein 39.2g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper.
Place quinoa, water and salt in a saucepan and bring to the boil. Lower heat and simmer, covered, for 15 minutes or until cooked, rest covered for 5 minutes before fluffing with a fork.
Meanwhile, combine spice and oil in a small bowl. Place cauliflower on tray and rub spice paste over to cover and bake for 25 minutes.
Scatter chickpeas (except reserved 10) around cauliflower and continue to bake for a further 25-30 minutes, or until cauliflower is tender and chickpeas are crisp.
Combine reserved chickpeas with dressing ingredients in a food processor and blend until smooth, thinning with a little water if dressing is too thick.
Toss quinoa, parsley and onion in a medium bowl, season with salt and pepper and set aside.
Scatter reserved parsley over cauliflower and chickpeas, season and serve with quinoa and tahini dressing.