Mediterranean Whole-Roasted Cauliflower
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Mediterranean Whole-Roasted Cauliflower

Mediterranean Whole-Roasted Cauliflower

with Coriander-Spiced Chickpeas & Dilled Yogurt Sauce

Roasting the cauliflower crown whole allows the exterior to develop a deliciously golden brown crust. Similarly, chickpeas become crispy on the outside and creamy on the inside when oven-roasted. A generous drizzle of dilled yogurt sauce completes this Mediterranean-inspired plate!

Tags:
Gluten-free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Cauliflower

1 teaspoon

Coriander

1 ounce

Pepitas

½ cup

Yogurt

(Contains Milk)

1 bunch

Dill

1 can

Chickpeas

1 unit

Orange

1 teaspoon

Cumin

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2782 kJ
Calories665 kcal
Fat33 g
Saturated Fat0 g
Carbohydrate69 g
Sugar0 g
Dietary Fiber18 g
Protein32 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Bowl
Spoon
Paring Knife
Small Bowl
Whisk
Plate

Instructions

Roast the cauliflower crown
1

Preheat oven to 400 degrees. Strip and discard the leaves from the bottom of the cauliflower, then trip the stem so it sits flat on the baking sheet. Drizzle the cauliflower crown with 2 tablespoons olive oil. Season with salt, pepper, and 1/2 teaspoon cumin. Roast on a baking sheet for about 40 minutes, until tender and golden brown.

Season and roast the chickpeas
2

Meanwhile, drain and rinse the chickpeas, then pat them dry with paper towel. Toss in a small bowl with 1/2 teaspoon coriander, 1 tablespoon olive oil, and a large pinch of salt and pepper. Place on the baking sheet with the cauliflower and roast for 15-20 minutes, until crispy.

Peel and cut the orange
3

Use a small paring knife, remove and discard the peel and white pith of the orange, cutting carefully around the flesh. Working over a small bowl, hold the peeled orange in one hand and cut between the membranes to remove each orange segment. Squeeze the remaining orange core over anther small bowl to collect any juice. Reserve the orange juice and segments separately.

Make the yogurt dressing
4

Make the dilled yogurt: finely chop the dill, then combine half the chopped dill, 1/2 cup Greek yogurt, and 1/2 teaspoon cumin to the bowl with the orange juice. Season with salt and pepper.

5

When the cauliflower is golden brown, cut into quarters and plate on a bed of roasted chickpeas and orange segments. Drizzle dilled yogurt over top and garnish with remaining dill and pepitas. Enjoy!

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