Roasted cauliflower and fennel with chickpeas and spinach


This tasty warm salad is perfect for meat-free Monday’s. We all need more of those. Cauliflower is such an underrated vegetable, I think because it was abused through many a childhood, boiled to a mush and completely void of any taste. I am urging you to give it another go, and this dish definitely does the cauli proud. Fennel is awesome in it’s own right, and with the nutty chickpeas and a lemon yogurt dressing, meat is amiss.

Serves 4

1 medium cauliflower, leaves removed and cut into florets, not too small.
1 fennel bulb, thinly sliced
Extra virgin olive oil
1 small red onion, diced
1 can of chickpeas, rinsed and drained
1 small red chili, chopped
250g baby spinach, washed

For the dressing:
250g natural yogurt
1/2 tsp ground cumin
1/2 tsp ground tumeric
Juice of 1 lemon

Roasted almond flakes to serve


Heat the oven to 180C. Spread the cauliflower and the fennel evenly in a roasting tin and drizzle with olive oil. Season well with salt and pepper. Place in the oven for 20 minutes.

Meanwhile heat a little oil in a frypan, add the red onion and fry until transparent.

Add the chili and the chickpeas and cook for 5 minutes. Remove from the heat.

To make the dressing combine all of the ingredients and mix well.

Once the cauliflower and fennel are ready (they should not be completely soft, you still want a crunch to them both), remove from the oven and place in a large bowl .

Add the chickpeas to the bowl and the spinach and toss through.

Serve into bowls and place a good helping of the yogurt dressing and scatter with the almond flakes.