A vegan tray of golden cauliflower, tender sweet potato and crisp chickpeas, seasoned directly with dehydrated mojo rojo suave.

Cauliflower, sweet potato and chickpeas

With dehydrated Mojo Rojo Suave

Serves
4
Total
1 h 4 min
Difficulty
Easy
Cooking mode
More recipes with dried mojo

A vegan recipe, complete and straightforward: golden cauliflower, tender sweet potato and lightly crisp chickpeas. The dehydrated mojo rojo suave is used directly as a dry seasoning; it is not mixed with water, oil and vinegar to make a sauce — the oil only helps it stick and helps the browning.

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Ingredients

  • Medium cauliflower, leaves removed1 · ≈ 800 g
  • Large sweet potato1 · ≈ 600 g
  • Tins of cooked chickpeas, drained2 × 400 g
  • Bernardo's Dehydrated Mojo Rojo Suave22 g
  • Olive oil45 ml
  • Fine salt7 g

You will needOven · Large roasting tray · Large bowl · Colander · Kitchen paper or a clean cloth

Method

9 steps

  1. Heat the oven

    10 min hands-onRuns alongside the steps that follow

    Turn the oven to 210 °C, top and bottom heat, or 190 °C fan. Set the shelf at mid height.

  2. Prepare the chickpeas

    5 min hands-on

    Drain the chickpeas, rinse them and leave them in the colander for a few seconds. Spread them on kitchen paper or a clean cloth and pat them gently dry. Remove only the skins that come away by themselves; there is no need to peel them. Drying them well is the difference between toasted chickpeas and soft ones.

  3. Cut the cauliflower and sweet potato

    8 min hands-on

    Break the cauliflower into uneven florets of about 4 to 5 cm, keeping part of the stalk so they hold together. Peel the sweet potato and cut it into cubes of about 2.5 cm.

  4. Add the dehydrated mojo directly

    4 min hands-on

    Put the cauliflower, sweet potato and chickpeas in a large bowl. Add the oil and toss until they carry a thin film. Sprinkle the dehydrated mojo rojo suave and the salt straight over them. Turn everything with clean hands or a wide spoon until the seasoning is spread through.

    The small reddish flakes of pepper, garlic and spices should cling to everything without forming a paste or a sauce.

    Add the dehydrated mojo directly

  5. Spread it on the tray

    2 min hands-on

    Spread the mixture in a single layer. Set several florets cut side down against the metal to help them brown, and leave a little space between the pieces. Crowded, they release steam and brown less.

  6. First bake

    First bake 25:00

    Roast for 25 minutes without opening the door.

  7. Turn and toss

    3 min hands-on

    Take the tray out carefully. Turn the larger pieces of cauliflower and sweet potato, and move the chickpeas so they toast more evenly.

    CarefulThe tray is very hot. Use gloves or a dry cloth.

  8. Finish the roast

    Second bake 15:00

    Roast for another 15 minutes. The cauliflower should show golden edges; the chickpeas should look slightly wrinkled and be lightly crisp.

    Check before you carry onTest the sweet potato with the tip of a knife: it should be tender without collapsing, and the cauliflower should give way easily.

  9. Rest and serve

    Resting the vegetables 5:00

    Let the tray stand for 5 minutes. Move everything to a wide dish, trying not to break the florets, and serve hot.

What to expect

  • Cauliflower tender, with the stalks still recognisable and uneven golden patches.
  • Sweet potato soft inside and caramelised at the corners.
  • Chickpeas dry outside, lightly crisp, creamy within.
  • The mojo rojo suave visible as small reddish flakes clinging on, not as a sauce.
  • A substantial vegan dish that stands as a main course.