Whole Roasted Curried Cauliflower and Chickpeas

    15m prep time
    65m total time
    Easy level
    12 ingredients

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 Thumb Sized Piece Of Ginger, peeled and finely grated 1 x Sainsbury's Ginger 100g
  • 1 Red Onion, cut into wedges 1 x Sainsbury's Red Onions Loose
  • 4tbsp Madras Curry Powder 1 x Natco Madras Curry Powder 400g
  • 1tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
  • 15g Coriander, roughly chopped, to serve 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 400g Chickpeas, drained 1 x Bold Bean Co Queen Chickpeas 570g
  • 1 Whole Cauliflower 1 x Sainsbury's Cauliflower
  • 4tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • 1 Lime, juiced 1 x Sainsbury's Limes x1
  • 2 Garlic Cloves, finely grated 1 x Sainsbury's Garlic
  • 100ml Strong Vegetable Stock, (vegan, if needed) 1 x Sainsbury's Veg Stock Pots x4 112g
  • 400ml Coconut Milk 1 x Sainsbury's Coconut Milk 400ml
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