You have seen me rave about the same marinated chickpea and potatoes dish a couple of times now, and I do truly love the dish, but I do struggle with the carb on carb element of the potatoes and chickpeas all in one dish, so for this week’s Fiesta Friday party held by The Novice Gardener I thought I would try out an alternative….
Introducing marinated and roasted cauliflower and chickpeas…oh yes!!! Big yum!!! It worked a treat, the cauliflower became infused with the flavours and I caught it just when it was sufficiently cooked and roasted and before it got mushy, whilst being soft enough to soak up some of the sauce as we ate it. Click back to the original recipe for the breakdown and just add chunks of cauliflower in place of the potatoes, or as well as if you fancy!
NOTE: If you follow the original recipe and cover the tray with foil and put it in the oven at 190C, after about 30 mins check on the cauliflower and make sure it’s cooking. Once it starts to soften, remove the foil and let it all get browned and slightly chargrilled with crunchy edges. Just watch it so that the cauliflower doesn’t get too soft and overcooked. Don’t cut the cauliflower chunks too small otherwise it will cook too fast for the chickpeas and garlic to roast nicely.
You’ll see from the photos how the marinade started to seep into the cauliflower by the change in colour, I kept giving it all a good shake as it marinaded to ensure the flavours spread all over the florets..