• 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


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.


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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