Cauliflower & Chickpeas with Saffron Cauliflower & Chickpeas with Saffron

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

Saffron's subtle colour and aroma add depth to this flavourful dish.

  • Total time 30 minutes
  • Portion size 6 servings



Preheat oven to 400°F. In ovenproof saucepan, heat oil over medium heat. Add saffron, cumin and onion; cook until onions are soft and oil turns yellow, about 5 minutes. Add cauliflower, chickpeas, water, lemon juice, salt and pepper; cook 5 minutes or until all the water has evaporated. Place pan in oven and bake until mixture is tender, about 10 minutes. Serve garnished with chopped parsley (if using).

Test Kitchen Tip: Double the recipe and pack in individual containers for ready-to-go lunches.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 150 mg
  • Sugars 3 g
  • Protein 2 g
  • Calories 85
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g
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Lunch & Dinner

Cauliflower & Chickpeas with Saffron