Roasted Cauliflower & Asparagus Melts

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9 Ingredients

Number of servings

4

100grams portobello mushrooms, sliced
2 bunches asparagus, sliced at an angle
2 whole cauliflower, cut into 4 x 1.5cm-thick slices
1/3 cup extra virgin olive oil, plus 1 tbs extra to drizzle
425grams chickpeas no added salt, rinsed, drained
2tablespoons lemon juice
2/3 cup vegan pizza shred
1tablespoons fresh thyme leaves
1 clove garlic, chopped

Description

Topped with asparagus, chickpeas, mushrooms and pizza shred, this creative roasted cauliflower dish will definitely impress loved ones.

Method

Step 1 of 4

Preheat oven to 220°C. Line 2 baking trays with baking paper. Place cauliflower on one tray. Drizzle over 2 tbs oil on both sides. Season and place into oven.FI

Step 2 of 4

Place chickpeas, lemon juice, garlic, thyme and 1 tbs oil in a bowl. Using a fork, roughly smash. Season. Transfer to other tray. Place into oven with cauliflower and bake both for 15 minutes or until chickpeas are slightly crisp. Remove chickpea tray from oven and set aside.

Step 3 of 4

Toss mushrooms and remaining oil in a bowl and season. Turn cauliflower over and top with mushroom. Bake for a further 5 minutes or until softened.

Step 4 of 4

Top with asparagus and pizza shred. Cook for a further 5 minutes or until pizza shred melts. Spoon over chickpea mixture, drizzle over extra oil and serve.