The Karoo Heartland may be famous for its Karoo lamb, but there are more and more travellers with dietary requests. Vegetarians and vegans who don’t eat meat, gluten intolerant travellers as well as other allergies.
Having recently had a spate of vegetarian and vegan guests staying over at Angler and Antelope Guesthouse in Somerset East, Annabelle Hobson has been scouring the internet and playing around with new recipes. This spiced cauliflower dish was an absolute hit!
*Spiced cauliflower with chickpeas, herbs & pine nuts*
Ingredients:
1 large head cauliflower, broken into florets (about 1kg total)
2 garlic cloves, crushed
2 tsp each carraway and cumin seed
3 tbsp olive oil
400g can chickpeas, drained and rinsed
100g pine nuts
Small bunch each parsley and dill, leaves torn
Method
Heat the oven to 200C. Toss the cauliflower, garlic, spices, 2 tbsp oil and some seasoning in a roasting tin and roast for 30 mins.
Add the chickpeas, pine nuts and remaining oil to the tin, then cook for 10 minutes more.
To serve, stir in the herbs with a dressing of your choice.
