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Dairy Free
Gluten Free

Roasted Cauliflower with Romesco Sauce

Crispy Chickpeas & Baby Greens

Cooking time

30 minutes




620 /serving

Luscious slices of cauliflower and plump chickpeas take centre stage in this nourishing recipe. They’re seasoned and roasted, then coated in a sumptuous romesco sauce featuring roasted red pepper, toasted hazelnuts and fresh parsley. Alongside our legumes and cruciferous vegetables, we serve a light salad dressed with a sherry vinaigrette to round out this elegant meatless meal.

We will send you:

  • 1 Bunch of parsley
  • 1 Garlic cloves
  • 1 Shallot (or onion)
  • 60g Baby lettuce
  • 1 Cauliflower
  • 15ml Tomato paste
  • 15ml Sherry vinegar
  • 540ml Chickpeas (canned)
  • 1 Roasted red pepper
  • 28g Hazelnuts
  • 12g Roasted cauliflower spice blend (smoked paprika, Hungarian paprika, tumeric, cumin, salt)

  • You will need:

    Medium pan
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    35 g
    Saturated Fat
    4 g
    960 mg
    Total Carbs
    63 g
    15 g
    21 g
    20 g
    a picture
    Mise en place
    Preheat the oven to 450°F. Drain and rinse the chickpeas. Cut out and discard the cauliflower core; cut the head into 1-inch-thick slices. Small dice the roasted red pepper. Peel, halve and mince the shallot. Mince the garlic. Roughly chop the parsley leaves and stems.
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    Roast the cauliflower & chickpeas
    On a lined sheet pan, toss the cauliflower and chickpeas with a drizzle of oil; season with ¾ of the spice blend and S&P. Arrange the in a single, even layer and roast in the oven, stirring halfway through, 18 to 20 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
    a picture
    Toast the hazelnuts
    While the cauliflower and chickpeas roast, heat a medium dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and finely chop. Reserve the pan.
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    Make the romesco
    In the same pan, heat a drizzle of oil on medium. Add the garlic and shallots and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the roasted red pepper, tomato paste and ½ the vinegar. Cook, stirring frequently, 1 to 2 minutes, until heated through. Off the heat, add the toasted hazelnuts and ½ the parsley; stir to combine thoroughly and season with the remaining spice blend and S&P to taste.
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    Finish & serve
    In a bowl, combine the lettuce, remaining parsley and vinegar and 2 tbsp of olive oil (double for 4 portions); season with S&P to taste. Divide ½ the romesco sauce between your plates and spread out in a circular motion. Top with the roasted cauliflower, chickpeas and remaining romesco. Serve the salad on the side. Bon appétit!