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Roast spiced cauliflower
Hearty roast cauliflower with an abundance of rich spicy flavours
Method
- Heat the oven to 200C fan. Tip the chickpeas and tomatoes into a large roasting tray. Drizzle over 2tbsp oil and shake the pan so everything gets coated. Sprinkle with the cumin, cinnamon and season. Shake the pan again to distribute the spices.
- Slice the cauliflower into steaks 3-4cm thick, don’t worry if some of the floretts break off, you can use it all. Rub both sides of each steak with a thin layer of garlic paste. Mix the remaining oil with the Ras el hanout. Brush each side of the cauliflower steaks with the paste then nestle the slices amongst the chickpeas and tomatoes.
- Roast for 20 minutes then turn over and roast for another 15 minutes. They should be starting to crisp around the edges.
- While the cauli is cooking, finely chop the mint, stir it into the yogurt with some salt and pepper and set aside.
- When the cauliflower is cooked, serve each steak surrounded by chickpeas and tomatoes and drizzled with minty yogurt.
