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Home  >  Inspire & Create  >  Christmas  >  Roast Cauliflower with Chickpea Salad


Roast Cauliflower with Chickpea Salad


15 mins (+ 5 mins resting & 15 mins soaking time)


1h 20m





Roast Cauliflower with Chickpea Salad


  • 1.3kg whole cauliflower, leaves removed
  • 80g butter, melted
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground paprika
  • ¼ tsp cayenne pepper
  • ¼ cup (35g) dried cranberries
  • 2 tbs lemon juice
  • ½ small red onion, finely chopped
  • 1 bunch flat-leaf parsley, leaves coarsely chopped
  • 400g can chickpeas, rinsed, drained


  1. Preheat oven to 200°C. Use a knife to trim the cauliflower stem. Place the cauliflower in a lightly greased baking dish. Add enough water to come 1.5cm up the side of the dish. Cover the dish tightly with foil. Bake for 1 hour or until the cauliflower is just tender.
  2. Remove foil. Combine butter, cumin, coriander, paprika and cayenne pepper in a small bowl. Brush butter mixture evenly over the cauliflower. Bake, uncovered, for 20 mins or until lightly browned. Set aside for 5 mins to rest.
  3. Meanwhile, combine the cranberries and lemon juice in a medium bowl. Set aside for 15 mins to soften. Stir in the onion, parsley and chickpeas.
  4. Spoon the chickpea mixture around the cauliflower, stirring to combine with the juices in the dish. Cut the cauliflower into wedges to serve.

Energy 988kJ/Cals 236 Protein 9g Fat 13g Sat Fat 7g Sodium 286mg Carb 16g Sugar 10g Dietary Fibre 10g

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