Welcome to 2019! For my first recipes of the year I thought I’d share some of the food we whipped up for Christmas day, starting with this whole roast cauliflower with chickpeas and cranberries. It was oh-so-tasty, simple and would make an excellent feature dish for any upcoming dinner parties!
I amended a recipe from the Coles Christmas recipe book
- Whole cauliflower
- 80g butter
- 2tsp cumin
- 2tsp coriander
- 1tsp paprika
- 1/4-1/2 cayenne pepper (to taste)
- 1/3 cup dried cranberries
- 2tbs lemon juice
- 1 red onion
- 1 bunch flat-leaf parsley
- Can of chickpeas
- Preheat the oven to 200C
- Remove the leaves from the cauliflower and trim the stem so it will sit flat in a baking dish. Slice a cross in the bottom of the stem and sit in the dish.
- Add enough water to come 1.5 cm up the side of the dish and cover tightly with foil. Bake for 50 minutes – 1 hour, until the cauliflower is just tender
- Melt the butter and combine with the spices. Brush over the cauliflower and return to the oven, uncovered, and cook for 20 minutes, or until just golden
- Meanwhile, combine the cranberries and lemon juice in a bowl and set aside for 15 minutes
- Dice the onion and cook in a frypan until softened, then add to the cranberries
- Roughly chop the parsley and add to the cranberry mixture along with the drained and rinsed chickpeas
- Spoon the cranberry mixture around the cauliflower and combine with the remaining juices. Slice into wedges to serve
This whole roast cauliflower with chickpeas and cranberries dish was so well received even the meat-eaters wanted some on their plates! In fact, I only got the chance to snap these couple of quick photos on my phone before it was sliced up and happily eaten! It was so delicious that I knew it wanted to share the recipe with you all, so hopefully you’ll excuse the photos!
I love the colour the cranberries and parsley give the base of this dish, and the spices add delicious flavour to the cauliflower. Be sure not to overcook it, you don’t want it too soft – a bit of bite is what you’re after. I recommend slicing and serving it at the table too, it’s an impressive looking dish!