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Roast spiced cauliflower with chickpeas
- Published: 9 Feb 21
- Updated: 18 Mar 24
If you’re following the 5:2 diet, or want to cut down on calories without sacrificing flavour, these Indian-inspired spiced cauliflower and chickpeas make for a satisfying and warming vegan dish that’s perfect for fasting days. It serves one and comes in at less than 250 calories per serving.
![Roast spiced cauliflower with chickpeas](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/02/11..10.20_DELJanFeb_D2_Cauli_768.jpg)
Or, use cauliflower in Laura Herring’s spiced cauliflower dhal recipe (also vegan and suitable for the 5:2 diet).
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Serves 1
-
Hands-on time 15 min, oven time 22-25 min
Ingredients
- 125g cauliflower florets, plus the smaller outer leaves
- 1 small red onion, cut into wedges
- 1 green pepper, sliced
- Light cooking oil spray
- Handful fresh coriander, chopped
- Grated zest and juice ½ lemon
- 1 tsp medium curry powder (check it’s vegan if need be)
- 125g tinned chickpeas, drained and rinsed
- 25g baby leaf spinach
- 1 tbsp unsweetened coconut yogurt
Useful to have
- Mini blender or pestle and mortar
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower florets (reserving the leaves), onion and pepper on a baking tray, spray with oil, toss, then roast for 10 minutes.
- For the drizzle, put most of the coriander, the lemon juice and most of the zest in a mini blender with some black pepper, then pulse until smooth. Alternatively, pound with a pestle and mortar or just stir together for a coarser sauce. Set aside.
- Once the vegetables have roasted for 10 minutes, scatter over the curry powder, chickpeas and cauliflower leaves, then toss together. Return to the oven for 12-15 minutes until lightly charred. Stir in the spinach leaves.
- Serve the roasted veg topped with the coconut yogurt and the drizzle, with the remaining coriander and lemon zest scattered over.
- Recipe from February 2021 Issue
Nutrition
- Calories
- 241kcals
- Fat
- 3.9g (0.6g saturated)
- Protein
- 15.8g
- Carbohydrates
- 27.4g (8.8g sugars)
- Fibre
- 16.7
- Salt
- 0.2g
delicious. tips
The team’s resident nutritionist Fiona Hunter says: “For non-fasting days, cut 1 medium skinless chicken breast into strips, stir-fry with chopped garlic in 1 tsp vegetable oil and serve with the vegetables and steamed basmati rice (50g raw weight) to bump things up to 607kcals.”
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