Spiced Roast Cauliflower

Spiced Roast Cauliflower

This has the spice, creaminess and with the chickpeas it’ll fill you up. The lemon juice in the marinade really adds intensity. It’s an excellent dinner party sharing dish as it looks impressive. Also feeds a lot and the leaves are ridiculously tasty here. So good with a citrus baby gem salad. Dinner is served!

Looking for more veggie recipes? Try these.

Vegetarian

Serves 4 with a green salad

Ingredients:

1 whole large cauliflower with leaves, leave’s separated and stalk sliced off so it stands upright

200g cooked chickpeas

6 tbsp yoghurt

4 tbsp tahini

For the marinade:

2 tsp paprika

1/3 tsp chilli powder, optional

2 tsp cumin powder

1 tsp coriander powder

4 tbsp olive oil, plus extra for roasting

Zest and juice of 1 lemon

Salt and pepper

For the green sauce:

80g fresh coriander

6 tbsp olive oil

Juice 1 lemon

Set oven to 190C fan. Add cauliflower and leaves to a baking dish. Mix marinade ingredients together into a bowl and pour over cauliflower. Dress leaves in salt, pepper and extra olive oil. Cover with tin foil and bake for 1hr in the middle of the oven. Remove foil, add another spoon olive oil. Roast for another 30mins, removing the leaves after 15mins.

Add green sauce to a blender and mix until smooth. Season with salt and pepper.

Plate up, with yoghurt, top with cauliflower, leaves, chickpeas, drizzle over tahini and green sauce.

Serve with a green salad!

Watch me make the recipe here!