Recipes
5:2
Roast spiced cauliflower with chickpeas

Roast spiced cauliflower with chickpeas

Name: Roast spiced cauliflower with chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1
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

Easy
February 2021

Easy
February 2021

Serves 1
Hands-on time 15 min, oven time 22-25 min

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.

Or, use cauliflower in Laura Herring’s spiced cauliflower dhal recipe (also vegan and suitable for the 5:2 diet).

Dairy-free recipes
Vegan recipes
Vegetarian recipes

Nutrition: per serving

Calories: 241kcals
Fat: 3.9g (0.6g saturated)
Protein: 15.8g
Carbohydrates: 27.4g (8.8g sugars)
Fibre: 16.7
Salt: 0.2g

Nutrition: per serving

Calories: 241kcals
Fat: 3.9g (0.6g saturated)
Protein: 15.8g
Carbohydrates: 27.4g (8.8g sugars)
Fibre: 16.7
Salt: 0.2g

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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.

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.”

Recipe By

Fiona Hunter

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