Roasted Cauliflower with Chickpeas in 5 Steps

This blogpost is the fifth installment of the Chef Table's series.

To read about Chef Massimo Bottura's episode click on Butter Chicken's recipe.

To read about Chef Barber's episode click on Som Tum's recipe.

To read about Chef Francis Mallmann's episode click on T-Bone Steaks' recipe.
To read about Chef Niki Nakayama's episode click on Shahi Tukray's recipe.

Episode 5: Ben Shewry - Attica in Melbourne, Australia

Ranked 32nd in the World's 50 Best Restaurants Awards, 2015

Chef Ben Shewry's dishes are inspired by his upbringing in New Zealand, and features ingredients native to his adopted country, Australia. Just like Chef Bottura, Chef Shewry also talks about turning to his memory palette to create dishes that are redolent of his childhood.

He also discusses the elusive work-life balance. He said that since his father was his great hero, he would like to have a similar influence on his children's life. His restaurant kept him away from his children, and he feels that he missed out on the early years of their lives. He mentions that even when he was present at home, his thoughts were encroached by the all consuming restaurant business. He points out that child rearing requires investment. Children need support. You do not appreciate your own childhood and parents until you have your own children.

His restaurant which is located in a remote area in Melbourne has been able to draw not only locals, but also food critics from all over the world. When he took over the restaurant it was on the brink of bankruptcy. But in spite of the initial hurdles, he was able to find his own unique creative voice. This shows that when you are dedicated on doing something unique people will notice.

So without further adieu, here I present to you a delicious recipe, which is not only nutritious but also very quick and easy to prepare. It's a good way to eat vegetables. Both cauliflower and chickpeas are rich in vitamins, folate, and fiber.  This dish makes for healthy lunch, or delicious appetizer. 

Preparation Time: 5 minutes
Cooking Time: 30-40 minutes

Ingredients
1 whole cauliflower
1 can of organic chickpeas
1/4 cup of olive oil
1 and 1/2 teaspoons of garlic powder
1 teaspoon of curry powder
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1 teaspoon of dried mint
1/2 teaspoon of chili flakes
1 teaspoon of salt
Juice of half a lemon

Step 1: Preheat oven to 450 degrees Fahrenheit.

Step 2: Remove the stem, and cut the cauliflower into bite size florets.

Step 3: In a mixing bowl, add drained and rinsed chickpeas, along with cauliflower florets.

Step 4: Toss the cauliflower and chickpeas with olive oil, garlic powder, curry powder, coriander powder, cumin powder, dried mint, chili flakes, salt, and juice of a lemon.

Step 5: Transfer to a 15x10 greased casserole dish. Roast until golden and tender, about 30 to 40 minutes, turning once.