Roasted Cauliflower, Peppers, Chickpeas & Spices

Roasted dishes that all come together to make the perfect delicious one.
Excellent source of vitamin A and C, those cells protecting anti-oxidants.
Rich in protein and fibre to support gut health.
An ideal dish for a main, and great to share with family or friends.
Serves 4
Takes 90 minutes
Ingredients
400g tin chickpeas
2 red peppers cut into slices
1 yellow pepper cut into slices
1 white onion cut into 1/4
1 large cauliflower cut into small florets
4 whole peeled garlic cloves
bunch picked fresh parsley leaves
60ml extra virgin olive oil
2tsp turmeric powder
2tsp ‘Beber’ spice powder
1tsp preserved lemon finely chopped
pinch sea salt & black pepper
Method
Pre heat the oven to 190°C or 370 °F.
Place all of the peppers and onion into a mixing bowl, add half of the extra virgin olive oil and stir well.
Transfer the peppers and onions onto a baking tray.
Cover the tray with foil and place on to the bottom section of the oven.
Place the cauliflower florets, garlic cloves, turmeric powder, ‘Beber’ powder, ancho chilli flakes, sea salt and pepper, and the rest of the extra virgin olive oil into a mixing bowl. Stir well to ensure the cauliflower florets are coated in the oil and spices.
Transfer the cauliflower onto a large baking tray.
Place the tray of cauliflower on to the top section of the oven.
Cook the cauliflower for 20 to 30 minutes, until golden with a slight browning.
Remove from the cauliflower from the oven.
Remove the tray of peppers and onion from the oven and check that they are cooking but not burning as this makes them very bitter. Remove the foil from the tray and discard.
Turn the oven down to 160°C or 320 °F.
Place the tray of peppers and onion back into the oven and allow to cook slowly for a further 30 minutes until soft.
After 20 minutes place the chickpeas on to a baking tray with a drizzle of extra virgin olive oil, cover with foil and place in to the oven for 10 minutes to warm through.
Remove the tray of peppers and onions, and the chickpeas from the oven.
Place the cauliflower, peppers, onions, chickpeas into a large mixing bowl and stir.
To Serve
Transfer all of the contents of the bowl onto a serving dish, add fresh spinach as an option, garnish with the fresh parsley leaves. It is a great centre piece if entertaining. I love to serve this dish with yogurt, cucumber and mint side.
Tips
Ideally use organic produce where possible.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.