Roast Curried Cauliflower & Spinach
- 1 Knorr Vegetable Stock Cube
- 400 g tinned chickpeas liquid drained and reserved
- 1 cauliflower
- 2 green peppers sliced
- 1 onion cut into wedges
- 100 g baby leaf spinach
- 2 tsp medium curry powder
- 20 ml oil
- chopped coriander
- 1 lemon juice and zested
- 2 tbsp 0% fat Greek yoghurt
- sprinkle of pepper
Heat the oven to 200°C. Mix the Knorr Vegetable Stock Cube with oil to make a paste and coat the cauliflower florets (setting aside the cauliflower leaves). Place on a tray, toss and roast for 10 minutes.
After 10 minutes, scatter over the curry powder, chickpeas and cauliflower leaves then toss together. Return to the oven for 12-15 minutes until lightly charred.
Remove from the oven and stir in the spinach leaves.
For the dressing, put the coriander, lemon juice, lemon zest and pepper in a blender and blitz until smooth.
Serve the roasted veg, drizzling the dressing and sprinkle with coriander to garnish.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||176.75 kcal|
|Protein (g)||8.25 g|
|Sugar (g)||8.02 g|
|Fat (g)||6.99 g|
|Fibre (g)||8.04 g|
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