Whole Cauliflower With Tomato Sauce & Chickpeas

To keep your blood sugar levels stable, a plant based focused dish like this one, rich in fibre and low in calories is exactly what your body needs. This amazing recipe of roasted cauliflower, crunchy chickpeas, cinnamon- scented tomato sauce and coconut milk come together in a hearty side dish that could double as a vegetarian main.


1 cauliflower
Handful of fresh coriander
Olive oil
1 tsp garlic granules
1 tbsp smoked paprika


1 jar of sun-dried tomatoes
100 grams of crushed almonds
150ml of extra virgin olive oil
200 ml of coconut milk
1 can of chickpeas, drained
1 tsp cumin
1 tsp smoked paprika
1 tsp of cayenne pepper
1 pinch of chilli flakes
Salt and pepper


Pre heat your oven to 180 degrees. Remove the leaves from cauliflower (tip: you can pop these in the oven to roast with olive oil for no food waste!).

Place the cauliflower in a roasting tray, drizzle olive oil on top, alongside the garlic and smoked paprika and roast for 30 -40 minutes, until golden.

Blend all of the sauce ingredients together in a blender.

Add the drained chickpeas to a saucepan, and pour over the sauce which has been blended until warm.

Remove the cauliflower from the oven when ready, pour over the chickpea and tomato dressing

Dress with fresh coriander and pomegranate.