Roasted chickpeas and cauliflower with turmeric and tofu

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Cauliflower250 g
• Tofu150 g
• Red onion40 g
• Turmeric1 teaspoon
• Cumin1 teaspoon
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Lemon juice1 tablespoon
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Heat the oven to 210 °C, fan, and line a tray with baking paper. Break the cauliflower into florets of similar size; pat the tofu dry and cut it into cubes of about 2 cm; peel the red onion and cut it into wedges; drain the chickpeas and dry them well.
2. In a large bowl toss the cauliflower, tofu, onion and chickpeas with the oil, turmeric, cumin and salt until everything is well coated in yellow.
3. Spread it all on the tray in a single layer, without crowding, so it roasts rather than steams.
4. Roast at 210 °C for 30 minutes, turning halfway, until the cauliflower is tender and golden at the edges and the chickpeas are crisp.
5. Finish with the lemon juice and chopped parsley and serve straight away.