Cauliflower is having how to roast chickpeas renaissance and we couldn’t be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs. In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons. Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything.
Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray. Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.
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Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they’ll be! In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Spread chickpeas out on a parchment paper-lined baking sheet. Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.