
This makes about 3 servings
Preheat the oven to 180C/gas 5
Place the cauliflower florets and sprouts in a large roasting pan, splash with vegetable stock
Season well and mix together gently and cover with foil
Place into preheated oven
Roast for 15 minutes and remove foil and add more vegetable stock to prevent burning
Add drained chickpeas
Roast for a further 15 - 20 minutes until vegetables are lightly caramelised
Transfer roasted vegetables to a serving bowl
Add toasted pine nuts and raisins
Season to taste and stir gently
Serve with 1/3 -1/2 cup quinoa per person
Ingredients
Directions
This makes about 3 servings
Preheat the oven to 180C/gas 5
Place the cauliflower florets and sprouts in a large roasting pan, splash with vegetable stock
Season well and mix together gently and cover with foil
Place into preheated oven
Roast for 15 minutes and remove foil and add more vegetable stock to prevent burning
Add drained chickpeas
Roast for a further 15 - 20 minutes until vegetables are lightly caramelised
Transfer roasted vegetables to a serving bowl
Add toasted pine nuts and raisins
Season to taste and stir gently
Serve with 1/3 -1/2 cup quinoa per person