Roasted spiced cauliflower

Warmth broiler to 180C/160C fan/gas 4. In a little bowl, combine the ras el hanout, cinnamon, paprika, garlic, oil and yogurt. Take the cauliflower and evacuate the external leaves and the base of the stalk with the goal that it sits level in a vast cooking tin. Rub the spiced yogurt blend on top of it at that point empty 100ml water into the cooking tin around the base of the cauliflower. Spread with foil and heat in the broiler for 45 mins.

In the interim, put the tahini in a bowl and gradually include the lemon juice, mixing continually, to make a smooth sauce – it ought to be the consistency of single cream. Chill until required.

At the point when the cauliflower has broiled, evacuate the foil and come back to the broiler for a further 10-15 mins. Put the chickpeas in a pot with 50ml water and cook over a medium warmth until sizzling. Season, at that point smash with a potato masher – you need some to be smooth and others to be only somewhat broken. Mix in 1 tsp of the tahini sauce.

Remove the cauliflower from the broiler and put the pitta bread in to warm for 2-3 mins while you cut the cauliflower into 8 wedges.

To serve, place a warmed pitta bread on each plate, top with the smashed chickpeas pursued by the cauliflower wedges. Shower with the rest of the tahini sauce and sprinkle over the pomegranate seeds, sunflower seeds and herbs. Serve warm or cold.

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