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  • Writer's pictureChrista Maynard

Spicy cauliflower & chick-peas



Chick-peas (soaked and sprouted, 48h, or cooked)

sweet potato



Salad leaves

Spice mix (eg. turmeric, Himalaya salt, garlic powder, capsicum powder, chilli powder, cumin, coriander seed, or a pre-made spice mix either Indian or Cajun/Mexican flavours work)

Coconut oil

Break cauliflower into floretts, slice sweet potato and parsnip into strips, chop onion, and rub with melted coconut oil.

Bake at 180deg until just golden (~20min)

Rub chick peas with the same spice mix and either throw in the oven for the final 5 min baking time, or gently sauté in a fry-pan.

Serve on a plate with salad leaves.

Notice there are no quantities? that is because you can determine that based on how much food you wish to prepare.

If you are avoiding chick-peas, you can replace this with animal protein such as poultry, or tofu, but if you are avoiding chick-peas you are probably also avoiding soy..

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