Vegan Roasted Cauliflower, Tomatoes and Chickpeas

    35 minutes

    This clean-eating recipe of roasted cauliflower, tomatoes and chickpeas makes a perfect quick and easy one-pan vegan dinner for 2 in no time!

    3 people made this

    Serves: 2 

    • cooking spray
    • 1 tablespoon olive oil
    • 2 cloves garlic, crushed
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 400g sliced cauliflower
    • 300g cherry tomatoes
    • 1 (400g) can chickpeas, rinsed, drained
    • 1 lime, cut into wedges
    • 1 tablespoon chopped fresh coriander

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 230 degrees C Line a baking tray with aluminium foil and grease with cooking spray.
    2. Combine olive oil, garlic, salt and pepper in a bowl. Add cauliflower, tomatoes and chickpeas; toss until well coated. Spread in a single layer on the prepared baking tray. Add lime wedges.
    3. Roast in the preheated oven until vegetables are caramelised, about 25 minutes. Remove lime wedges and top with fresh coriander.

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