Roasted Cauliflower and Chickpea Bowls

SERVES: 4

PREPARATION TIME: 15 min

COOKING TIME: 30 min

Ingredient

1 whole cauliflower, cut into small florets
2 tbsp Filippo Berio Mild & Light Olive Oil
2 tsp sumac
2 tsp Za’atar
Salt and freshly ground black pepper
1 lemon, halved
400 g can chickpeas, drained and rinsed
1 tbsp tahini
2 tbsp Filippo Berio Extra Virgin Olive Oil
75 g baby spinach leaves
2 carrots, peeled and coarsely grated
250g pouch cooked quinoa
Handful Pomegranate seeds

Method

Preheat the oven to 200°C, Gas Mark 6.
Place the cauliflower florets in a large bowl and add the Filippo Berio Mild & Light Olive Oil, the sumac, za’atar and season. Turn to coat in the oil and spices, then place in a roasting tin with the lemon halves and roast 20 minutes.
Remove the lemon, turn over the cauliflower florets, stir in the chickpeas and cook for 10 minutes.Squeeze the juice from the warm lemons into a bowl, discarding any pips and whisk with the tahini and Filippo Berio Extra Virgin Olive oil. Season to taste.
Divide the quinoa between 4 bowls and add the cauliflower and chickpeas, the spinach leaves and carrots.Drizzle over the dressing and scatter with the pomegranate seeds. Serve immediately.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.