• Clare McElhatton

Cauliflower with Sundried Tomatoes



Serves 2

· 100g sundried tomatoes with the oil (about 1/3 of a jar)

· ½ cauliflower

· 1 tin of chickpeas

· ½ lemon

· Black pepper

· Oil

· Chilli flakes (optional)

· 1 bag Platt Fields market Garden Salad Leaves

Method

1. Pre-heat the oven to 200°C


2. Break the cauliflower into florets and wash. Add to a baking tray with a little oil and black pepper.

3. Bake the cauliflower for 15 minutes.

4. Meanwhile, blend the sundried tomatoes and the juice of ½ lemon and chilli flakes if using. Taste and add a little salt if necessary but it might not need it. If the paste is too thick, blend in a little water.

5. Take the cauliflower out of the oven and add 1 tin of drained chickpeas and the sundried tomato & lemon paste. Mix well.

6. Bake for another 15-20 minutes until the chickpeas and cauliflower have browned.

7. Allow to cool slightly and mix into washed salad leaves. Add a little more lemon juice, salt or olive oil to taste.

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Manchester Urban Diggers are urban community market gardeners based in Greater Manchester where we are making spaces for people to grow food.

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