Roasted Cauliflower & Chickpea Bowl with Romesco

Ingredients · per serving

• ½ medium Lemon
• 3 tbsp Fresh parsley
• ½ medium Avocado
• to taste Black pepper
• 2 cloves Garlic
• 30 g Almonds
• 5 tbsp Olive oil
• 150 g Roasted red peppers
• 1 tbsp Red wine vinegar
• 1 tsp Ground cumin
• 400 g Cauliflower
• 1 tbsp Pumpkin seeds
• 1 tsp Tomato purée
• 75 g Long-grain rice
• 240 g Tinned chickpeas
• to taste Salt
• 2 tsp Smoked paprika

Instructions

1. Heat the oven to 220°C/200°C fan. Cut the cauliflower into bite-size florets. Toss on a baking tray with 2 tbsp olive oil, smoked paprika, ground cumin, salt and pepper.
2. Drain and rinse the chickpeas. Pat completely dry with kitchen paper. Toss on a separate tray with 1 tbsp olive oil, smoked paprika and salt.
3. Roast both trays 22-25 minutes — chickpeas should be deeply crispy, cauliflower charred at edges with tender centres.
4. Rinse the rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat. Off heat, stir in chopped parsley and a drizzle of olive oil.
5. Make the romesco: blitz the roasted red peppers (drained), almonds, garlic, smoked paprika, red wine vinegar, tomato purée, olive oil and salt in a processor until smooth but slightly chunky. Taste — adjust salt and vinegar.
6. Build the bowls: rice as base. Arrange the roasted cauliflower and crispy chickpeas in piles. Slice the avocado and arrange.
7. Spoon the romesco generously over the top. Scatter pumpkin seeds, fresh parsley and a wedge of lemon.

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