Rendang Roast Cauliflower and Chickpeas
Whole florets and chickpeas roasted in rendang paste, then finished in coconut milk for a vegan traybake with deep flavour.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.36 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Put a large roasting tin in to heat.
- 2
In a big bowl, mix your ready made rendang paste (see the base recipe) with the oil and 2 tbsp of the coconut milk. Add the cauliflower and chickpeas and toss until coated all over.
- 3
Tip into the hot tin and spread out in one layer. Roast for 25 minutes, turning once, until the cauliflower is charred at the edges.
25 min - 4
Pour the rest of the coconut milk over, stir and roast for 10 minutes more until bubbling and thickened.
10 min - 5
Cook the rice following the packet. Fold the spinach into the hot tray until it wilts, then add the lime juice and a pinch of salt.
- 6
Serve the cauliflower and chickpeas over rice, scattered with coriander.
Tips
- Preheating the tin gives the cauliflower an instant sear so it browns instead of steaming.
- Dry the chickpeas well on kitchen paper so the paste sticks and they go slightly crisp.
- Do not crowd the tin. Use two trays if the cauliflower is piled up.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Reheat until steaming hot all the way through. The cauliflower softens on freezing but is fine for soups or wraps for up to 2 months.
Questions
Is it filling enough as a main?
Yes. The chickpeas, coconut milk and rice make a full meal, and it is high in fibre. Add a handful of toasted coconut or sunflower seeds on top for extra crunch.
Can I use other vegetables?
Yes. Sweet potato cubes (roast for 10 minutes longer), aubergine or broccoli all work. Keep the pieces of a similar size so they cook evenly.
Can I make it ahead?
Yes, up to the point of adding coconut milk. Roast the cauliflower and chickpeas, chill, then reheat with the coconut milk in the oven for 15 minutes.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.