What you'll need
400g can chick peas, drained and rinsed
2 tbsp olive oil
1 tsp cumin seeds
2 tsp Tarantella Liquid Rosemary
1 tsp Tarantella Liquid Chilli
1 tsp Tarantella Liquid Garlic
How to make it
- Preheat the oven to 200oC, gas mark 6.
- Remove and discard the outer leaves from the cauliflower. Cut into florets, slice the stalks, and roughly tear the remaining inner leaves.
- Boil the florets, stalks and leaves for 5 minutes, drain, setting aside the leaves for later, and transfer to a roasting tin with the chick peas.
- Mix together the oil, cumin, rosemary, chilli and garlic and toss into the cauliflower to evenly coat. Roast for 20 minutes until tender, add in the reserved inner leaves for the last 2-3 minutes.
Great served with a roast or simply with rice and a spoonful of natural yogurt.
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