Roasted romanesco and chickpeas with dijon dressing


This is such a good winter plant-based recipe, we can’t seem to get enough of it. In fact the credit for ths particularly beautiful version must go to Ben, who took the reins yesterday with a mind-blowingly beautiful romanesco from The Creaky Shed in Greenwich, our favourite veg shop in London and probably in the world. The infinite spirals and complexity of the vegetable never cease to amaze me and while its humbler cousin the cauliflower is equally delicious, ingesting these little geometric florets of beauty is always an amazing and humbling experience. I feel like I am eating a plant of the gods.

Add in some nutty little chickpeas, vitamin-packed parsley and warming winter mustard and you have a delcious little roast that takes no time at all and costs even less. It is a winter winner and the perfect Sunday lunch companion and we have none other than the glowing Gwyneth Paltrow to thank for the base recipe. Romanesco is our own addition but it seems like a good one.

A little note on ingredients: try and use the stems of the romanesco (or cauliflower, which works just as well) as they are where most of the nutrients are and so many people throw them away without a second thought. Also try to avoid canned chickpeas – it is better to soak and boil dried ones that haven’t been stored in metal. If you do use a can, be sure to rinse them before you cook.

Serves 4 as a side:

1 cup cooked chickpeas

1 romanesco (or cauliflower)

A drizzle of hemp o flavourless coconut oil

1 tbsp dijon mustard

1 tbsp seeded mustard

1 tbsp apple cider vinegar

A big bunch of chopped parsely

Sea salt and black pepper to season

Preheat the oven to 180 degrees and chop your romanesco into small chunks. Drizzle in a little oil and sprinkle with some salt and it along with the chickpeas in a roasting tray or dish for about 30 minutes, until it is golden but still a little crunchy.

Meanwhile, mix your mustard and vinegar in a glass to make the dressing. Add to the veggies while they’re still warm, sprinkle wth parsley and serve.


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