This one-pot roasted cauliflower, turmeric, chickpea, cherry tomato and spinach dish can be served up for dinner on a regular basis. It’s super easy as all the ingredients are cooked in the same dish and a bit of a powerhouse of ingredients.
Cauliflower is often overcooked, overlooked or just plain boring steamed, but by roasting it, it develops a beautiful sweetness.
The health benefits of our humble cauliflower are really quite amazing: as a cruciferous vegetable, studies have shown it to have cancer-preventing properties, and it’s a particularly powerful combination with turmeric, as in this recipe.
It supports the body’s detoxification systems, has anti-inflammatory benefits acting at a genetic level to reduce chronic oxidative stress and, as such, supports our cardiovascular system, too.
It is high in fibre for a healthy digestive system and rich in vitamins and minerals (vitamin C, B vitamins, vitamin K, magnesium, potassium and manganese, to name a few). Definitely one to include regularly in our diet!
1 small cauliflower
3 tbspn coconut oil
1 tsp cumin
1 tsp tumeric
150g cooked chickpeas
12 vine cherry tomatoes
I cut a small cauliflower into florets, which I rub with a mixture of 3 tbsp coconut oil, 1 tsp cumin and 1 tsp turmeric, then cook in the oven on gas mark 6 (180 degrees C) for 30 minutes until tender.
Remove the dish from the oven, add 150g of cooked chickpeas and vine cherry tomatoes, and cook for a further 30 min. You can also add some garlic cloves at this time if you desire.
Lastly, add a few leaves of spinach and a drop of water, cover the dish with foil and bake for a few more minutes until the spinach is wilted.
During the last 15 minutes of the vegetables being in the oven, rinse and cook some quinoa to serve it with.
And voila! One very easy, healthy supper. Enjoy!
For further reading on the benefits of cauliflower: