Whole Roasted Curried Cauliflower and Chickpeas
Enjoy a whole-roasted cauliflower with chickpeas and spicy flavours. Any leftover cauli can be cut into florets and reheated in the sauce to make a curry
Method
Based on 2 servings, adjust as needed.
Step 1
Heat the oven to 200C/180C fan/gas 6. Put the cauliflower in an ovenproof frying pan or small roasting tin. Combine the oil, curry powder, ground coriander, garlic and ginger in a bowl to make a paste, and season with salt and pepper. Leave about 1 tbsp of the paste in the bowl and spread the rest all over the cauliflower – this is easier using your hands.
Step 2
Toss the onions in the reserved paste, then scatter them around the cauliflower. Roast for 30 mins.
Step 3
Once the cauliflower is starting to turn golden and the onions have softened, stir the chickpeas into the onions and pour over the stock and coconut milk. Return to the oven for 20-25 mins until the cauliflower is cooked through. Squeeze over the lime juice and stir it through the chickpeas and onions, then scatter over the coriander leaves to serve.
- Ingredients
- Based on 2 servings
-
1 Lime, juiced 1x Sainsbury's Limes -
15g Coriander, roughly chopped, to serve 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Whole Cauliflower 1x Sainsbury's Cauliflower -
4tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
4tbsp Madras Curry Powder 1x Natco Madras Curry Powder 400g -
1tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
2 Garlic Cloves, finely grated 1x Sainsbury's Garlic -
1 Thumb Sized Piece Of Ginger, peeled and finely grated 1x Sainsbury's Ginger 100g -
1 Red Onion, cut into wedges 1x Sainsbury's Red Onions Loose -
100ml Strong Vegetable Stock, (vegan, if needed) 1x Sainsbury's Veg Stock Pots x4 112g -
400ml Coconut Milk 1x Sainsbury's Coconut Milk 400ml -
400g Chickpeas, drained 1x Bold Bean Co Queen Chickpeas 570g