Servings: 8
Prep Time: 10 minutes Cooking Time: 10 minutes
2 tablespoons olive oil
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon black pepper
1 pack(400-grams) frozen cauliflower florets
250 grams tinned chickpeas drained and rinsed
1 teaspoon Maldon salt
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro (optional)
250 grams rocket lettuce
Heat the oil in a medium cast‑iron pan over medium heat. Add the cayenne pepper, coriander, turmeric, and black pepper to the hot oil and let them infuse for a few seconds. Add the cauliflower and chickpeas and stir to combine with the spices. Sauté for about 1 minute and cover to cook for 3 more minutes. If the vegetables are sticking to the pan, add 60ml water.
Season with salt, adding more if desired. Add lemon juice and a garnish of chopped cilantro, if desired. Serve with a side of seasoned rocket salad greens.
