One Tray Roasted Cauliflower, Grapes & Chickpeas
This easy and tasty dish comes together all in one tray as the oven does all the heavy lifting. Roasted cauliflower with sweet grapes and nutty chickpeas, it's delicious as a light main or an easy side.
Substitute:
- No honey? Use maple syrup or agave syrup instead.
- No ground coriander? Try ground cumin.
- No red onion? Brown onions are a great swap.
- No chickpeas? A can of butter beans would work well.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
200 g muscat grapes
1 cauliflower (cut into florets)
1 red onion (cut into thin wedges)
1 can chickpeas (drained and rinsed)
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground coriander
1 tsp honey
salt & pepper (to taste)
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6 and line a large baking tray with baking paper.
Spread the cauliflower florets, chickpeas and sliced red onion evenly across the tray. Drizzle with olive oil, then season with salt, black pepper, smoked paprika and coriander. Toss well to coat.
Roast for 15 minutes, or until the cauliflower begins to soften and lightly brown, and the chickpeas start to crisp.
Remove the tray from the oven, add the grapes, and drizzle lightly with honey. Return to the oven and roast for a further 10 minutes, or until the grapes are just blistered and the cauliflower is golden and tender.
Dish up however you like - it's great as a light dinner, side dish or even part of a mezze-style spread with a good dollop of houmous.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
