Di’s Spiced baked cauliflower and brussels sprouts with chickpeas

Di’s Spiced baked cauliflower and brussels sprouts with chickpeas

(Adapted from a recipe by Guy Fieri on The Food Network)


Cook up some of the plentiful cauliflower and brussels sprouts that are around at the moment. With such a great combination of spices nobody could say cauliflower is bland or brussels sprouts are boring in this warming winter dish. And the chickpeas – well, they go with anything!

Delicious as a side dish to roast meats or perfect as a meal in itself with a generous dollop of yoghurt.

  Serves 4


  • 1 tblsp ground coriander
  • 2 tsps cumin seeds
  • 1 tsp fennel seeds
  • 2 tsps turmeric
  • 1 tsp dried chilli flakes
  • ¼ cup rice bran oil (or vegetable oil)
  • 1 medium head of cauliflower, cut into florets
  • 12 brussels sprouts, trimmed and halved
  • 1 medium red onion, thickly sliced
  • 1½ tblsps fresh ginger, grated
  • 400g can chickpeas, rinsed and drained
  • Salt and freshly ground black pepper

For garnish

  • ½ bunch fresh coriander, roughly chopped
  • 1 fresh lime
  • 4 tblsps natural yoghurt (optional)


  1. Preheat oven to 200ºC. Toast coriander, cumin seeds, fennel seeds, turmeric and chilli flakes in a small pan over medium heat for 3-4 minutes until aromatic.
  2. Combine the oil and toasted spices in a large bowl. Add cauliflower, brussels sprouts, onions, ginger and chickpeas and toss well to coat.
  3. Spread vegetables evenly in a shallow baking tray and season with salt and pepper. Bake for 30-40 minutes, shaking tray a couple of times during cooking, until cauliflower and brussels sprouts are browned and tender.

Serve warm with a dollop of yoghurt, if using, chopped coriander and a generous squeeze of fresh lime juice.

Variation: Substitute the brussels sprouts with a medium fennel bulb, trimmed and cut into smallish wedges. Eggplant cut into chunks is also a great substitute for the brussels sprouts.







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