Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Break the cauliflower into florets and rinse and drain the chickpeas well.
For the marinade, stir the olive oil with the curry paste, garlic, lemon juice, turmeric and paprika until smooth. That way the spices and roasted flavours spread evenly later.
Toss the cauliflower and chickpeas with the marinade in a large bowl. Mix well until the florets and chickpeas are coated all over.
Spread the mixture over the tray, with as little overlap as possible. Roast in the oven at 220 °C for 20–25 min until the cauliflower is golden brown and tender and the chickpeas are slightly crisp.
Finally, season to taste with salt and pepper. If you like, add a little more lemon juice before serving.
Serve hot. Rice, flatbread or a creamy plant-based dip go well with it.
Good to know
This dish is uncomplicated but still has depth. The oven does the work while that warm, spicy smell fills the kitchen. Just right for days when you simply want something that tastes good.
Swaps
Chickpeas → white beans (similar fibre content and mild) | curry paste → garam masala with tomato purée (often a simpler ingredient list) | olive oil → avocado oil (heat-stable, mainly monounsaturated fats) | cauliflower → broccoli (also provides fibre and vitamin C)
Allergens
The recipe is naturally vegan and free from soya and nuts; possible allergens depend mainly on the curry paste. Season mildly for children, and during pregnancy use a pasteurised, cleanly produced curry paste.
