Spring Cauliflower Recipe


  • 1 whole cauliflower
  • 1 400g can chickpeas, drained, rinsed, dried with a tea-towel
  • 1/2 bunch continental parsley
  • Store-bought beetroot hummus or make your own
  • 1 tbsp olive oil 
  • 1 tbsp coconut vinegar 
  • Sea salt and black pepper 
  • 1 lemon, cut into 4 wedges 


  • Preheat oven to 180 C, fan-forced. 
  • Trim leaves and wash cauliflower. Place it on a lined baking tray.
  • In a small bowl, whisk 1 tbsp olive oil with 1 tbsp coconut vinegar. 
  • Use a brush to brush the cauliflower head with this mixture, until finished. Sprinkle with salt and pepper. 
  • On a separate lined tray, scatter chickpeas and sprinkle with salt and pepper. 
  • Place both in the oven. Roast the chickpeas for 25 mins, and the Cauliflower for a total of 70-75 mins (it should be lightly browned and fragrant). 
  • When removing chickpeas, allow them to cool for remainder of cooking time. 
  • To assemble, lather the beetroot hummus onto the serving dish, then position the cauliflower.
  • Sprinkle with the crispy chickpeas and chopped fresh parsley. Serve with a wedge of lemon.