Cheesy Cauliflower, Chickpea, Green Bean and Potato Roast
Cauliflower is a very understated vegetable. It even looks understated. It's pale, not very animated, nor very distinctive. To add to that, if you don't think outside the box when preparing it, it is fairly bland. It may just look like broccoli's albino cousin, but if you add some spices and/or some cheese, there's no limit to what this baby can do. Bolstered with the chickpea and cheese for protein, and the potatoes and green beans for flavour, this particular dish makes a flavourful and hearty dish for colder evenings.
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| Fresh out of the oven, fresh into my mouth. |
Ingredients:
4 tablespoons canola oil
1 head of fresh cauliflower, cut into bite-size pieces
½ lb green beans, cut into ½ inch pieces
1 russet potato, finely chopped
1 12oz can chickpeas, drained
5 oz mozzarella cheese, grated
1 tablespoon turmeric
2 teaspoons cumin
1 teaspoon ground mustard seeds
1 teaspoon chilli powder
3/4 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
Method:
Preheat oven to 370ºF/190ºC
In a saucepan, bring cold water to the boil. Add potatoes and cook on medium-high heat for about 7 minutes.
While the potato is cooking, chop and prepare the vegetables and chickpeas.
Drain water off the potatoes, quickly rinse them in cold water to stop them from overcooking.
In a large bowl, add all ingredients except for the cheese, and stir until everything is evenly covered in the spicy oil mixture.
Transfer to a large cookie sheet, and bake for approximately 20 minutes, turning once, after 10-12 minutes.
After 20 minutes, remove from the oven and sprinkle grated cheese over the warm mixture. Return to the oven for a further 5 minutes.
Serve immediately, or save for very delicious leftovers!
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