Roasted cauliflower & chickpeas with pita breads
Bread & Wraps 👥 4 portions Fast: ⭐⭐ Easy: ⭐⭐
Instructions
- Drain and dry the chickpeas, then mix with 1 tbsp of olive oil, ½ tsp salt and 1 tsp of garlic powder and roast at 200C until crispy, at least 25 minutes.
- Mix the cauliflower florets with 1-2 tbsp of olive oil, 1 tsp salt, 1 tsp of garlic powder and the remaining seasonings. Roast at 200C for a least 20 minutes, the longer the better.
Additional Recipes
Pickled onions
Ingredients
- 1 red onion, thinly sliced
- 2 garlic, grated (cloves)
- 1 lime (zest and juice)
- 45 mL red wine vinegar
- 5 mL maple syrup or honey
- 5 mL salt
Instructions
- Mix all the ingredients in a bowl. Leftovers can be kept in an air-tight container, probably 1-2 weeks at least.
Harissa sauce
Ingredients
- 1 garlic, grated (clove)
- 150 g greek yogurt
- 15 mL olive oil
- 15-30 mL harissa paste
- 30 mL lemon juice
- 5 mL maple syrup or honey
- 2.5 mL salt
Instructions
- Mix all the ingredients in a bowl. Leftovers can be kept in an air-tight container for a few days.
Serving Suggestions
Serve the chickpeas and cauliflower in a pita bread with a generous amount of sauce, the pickled onions, and additional toppings such as chopped fresh coriander, lettuce etc.