Hands up if you’re loving cauliflower lately? Us too! Between Trader Joe’s cauliflower gnocchi and Gwyneth Paltrow’s trending gut-loving blueberry cauliflower smoothie recipe, we feel as though cauliflower is finally having the airtime it deserves. Not only is cauliflower a great source of antioxidants, it’s also high in fibre and can assist with weight loss due to the fact that it’s the perfect low-carb, low-calorie option, clocking in at just 5g of carbs per 100g.
This recipe by nutritionist, for combines the goodness of cauliflower with crispy chickpeas, goat’s cheese and mint for a delicious and substantial vegetarian lunch option.
2x packets (400g)
3 tbsp extra virgin olive oil
sea salt and black pepper
1 tin chickpeas
4 tbsp goat’s cheese, crumbled
handful fresh mint leaves, chopped
3 tbsp pumpkin seeds
juice of 1 lemon
1. Preheat the oven to 180°C or 350°F. Line two baking trays with baking paper.
2. Spread the Fioretto Cauli Blossoms across one of the trays and drizzle with 2 tbsp olive oil. Season with sea salt and black pepper. Roast in the preheated oven for 15 minutes until golden and crispy.
3. To prepare the chickpeas, empty them into a colander and rinse well with running water. Pat the chickpeas dry with some paper towel to remove any excess water. Spread the prepared chickpeas across the second lined baking tray. Drizzle the remaining olive oil over the top and season generously with sea salt. Roast the chickpeas in the preheated oven for 15 minutes until golden. Remove the tray from the oven and allow the chickpeas to cool for 10-15 minutes so they remain crispy.
4. To serve, arrange the roasted Fioretto Cauli Blossoms across a serving plate. Garnish with the goat’s cheese, crispy chickpeas, mint and pumpkin seeds. Top with the freshly squeezed lemon juice.
Recipe by Jessica Sepel for Perfection Fresh.