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Roasted cauliflower with harissa & chickpea sauce

Ingredients

  1. Step 1 1 large cauliflower
  2. Step 2 2 tbsp extra virgin olive oil , plus extra for the tin
  3. Step 3 ½ tsp cumin seeds
  4. Step 4 1 large onion , sliced
  5. Step 5 2 x 400g cans chopped tomatoes
  6. Step 6 1 garlic clove , crushed
  7. Step 7 1 tbsp rose harissa
  8. Step 8 35g butter
  9. Step 9 400g can chickpeas , rinsed and drained
  10. Step 10 2 tbsp flaked almonds , toasted
  11. Step 11 salad , to serve (optional)
  12. Step 12 200g natural yogurt
  13. Step 13 2 tsp smoked paprika
  14. Step 14 1 tsp cumin seeds
  15. Step 15 1 tsp onion granules
  16. Step 16 pinch of dried or fresh thyme leaves
  17. Step 17 1 garlic clove , crushed
  18. Step 18 ½ lemon , juiced
  19. Step 19 1 tbsp extra virgin olive oil
  20. Step 20 2 tbsp tahini
  21. Step 21 1 tbsp extra virgin olive oil
  22. Step 22 4 tbsp plain natural yogurt
Roasted cauliflower with harissa & chickpea sauce
Calories: 573 Carbohydrate: 39 g Protein: 22 g Fat: 34 g
Cook time: 80 minutes Prep time: 25 minutes Total time: 105 minutes Servings: 4

TAGS

Dinner Main course Vegetable Autumn Cauliflower chickpea Harissa Rosie Birkett Vegetarian Winter Dinner Main course Vegetable Autumn Cauliflower chickpea Harissa Rosie Birkett Vegetarian Winter Dinner Main course Vegetable Autumn Cauliflower chickpea Harissa Rosie Birkett Vegetarian Winter

Directions

  1. Step 1 Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
  2. Step 2 Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
  3. Step 3 Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
  4. Step 4 Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.