Sometimes you want to cook something you made before without having to come up with a complete post about it. In September 2015 I made honey/garlic glazed cauliflower.


But I wanted to cook this again without the huge amount of cauliflower. So I put a little twist on this recipe by adding some carrots and baking the chickpea’s mixed with some mushrooms.

The Mr. approved, which is always good (yet again, he loves eating, so it really doesn’t matter anyway.


What do you need (2 servings)

  • 200 gr. of cauliflower
  • 150 gr. of carrots
  • 125 gr. of mushrooms
  • 1 large can of chickpea’s
  • 1 red onion
  • 40 ml of agave
  • 15 ml of Sriracha sauce
  • 1 tablespoon of soy sauce
  • 3 tablespoons of water
  • 2 cloves of garlic
  • Rice

Cook the cauliflower and the carrots for about 5 minutes. Mix the ingredients for the sauce (agave, Sriracha, soy and water) and mix about 1/3 with the veggies. Put them in a 200 degree oven oven for about 25 minutes until the veggies are starting to brown. Meanwhile, cook the rice according to the directions on the package.

When the veggies are nearly done, heat some vegan butter in a pan and fry the mushrooms and onions until they start to soften up. Add the chickpea’s and let them warm for about 5 minutes. After that, add the rest of the sauce and let it simmer until the veggies are done.

Put rice, veggies and chickpea’s on a plate and enjoy!!


Do you ever do a twist on a favourite meal?