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.
- 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
- ½ bunch fresh coriander, roughly chopped
- 1 fresh lime
- 4 tblsps natural yoghurt (optional)
- 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.
- Combine the oil and toasted spices in a large bowl. Add cauliflower, brussels sprouts, onions, ginger and chickpeas and toss well to coat.
- 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.