Roasted Cauliflower Recipe

Roasted Cauliflower Recipe

Roasted Cauliflower Recipe

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Weight loss
By Easilycook Serves: 4
Prep Time: 15 min Cooking Time: 25 min Total Time: 40 mins


  • 1 small head (about 700g) cauliflower, cut into florets
  • 2 tablespoon currants
  • 2 teaspoon balsamic vinegar
  • 200g gluten-free buckwheat penne or spiral pasta
  • 1 tablespoon extra virgin olive oil
  • 4 green shallots, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 teaspoon finely grated lemon rind
  • 400g can chickpeas, rinsed, drained
  • 80ml (1/3 cup) gluten-free salt-reduced vegetable stock
  • 100g baby spinach
  • 1/4 cup chopped fresh continental parsley, plus whole leaves, extra, to serve
  • 1 tablespoon fresh lemon juice



Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray and spray lightly with oil. Bake for 20-25 minutes or until golden. Place the currants and balsamic in a small bowl. Set aside to soak.


Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following the packet directions or until al dente. Drain and return to the pan.


While the pasta is cooking, heat 2 tsp oil in a large non-stick frying pan over medium heat. Add the shallot, garlic and lemon rind and cook, stirring, for 1 minute. Add the currant mixture. Cook for 1 minute. Add the chickpeas and stock and simmer for 2 minutes or until reduced by half. Add the spinach and stir until spinach wilts.


Add the chickpea mixture, cauliflower, parsley, lemon juice and remaining 2 tsp oil to the pasta. Toss until well combined. Season. Serve sprinkled with extra parsley.


  • 1518 Calories
  • 54g Carbohydrates
  • 7g Fat
  • 12g Fiber
  • 13g Protein
  • 1g Saturated fat


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