Spiced Cauliflower Roast

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SERVES SIX
PREP TIME: 20 MINS
COOK TIME: 40 MINS

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Ingredients

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FOR THE CAULIFLOWER

1 CAULIFLOWER

1 TBSP HARISSA

2 TSP CHILLI POWDER

2 TSP CUMIN

1 TSP ALL SPICE

25G BUTTER, SOFTENED AT ROOM TEMP

FOR THE CRISPY CHICKPEA SALAD

1 TIN CHICKPEAS, DRAINED AND RINSED

2 TSP CUMIN

2 TSP PAPRIKA

1 CUP MIXED HERBS, FINELY CHOPPED -I USED MINT, CORIANDER AND PARSLEY

1/2 RED ONION, DICED

1/2 ZUCCHINI, RIBBONED

1 ROMA TOMATO, DICED

1 CUCUMBER, DICED

JUICE OF 1 LEMON

SALT & PEPPER

SPLASH OLIVE OIL

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Utensils

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MEDIUM FRYPAN X2

LARGE SAUCEPAN

SHARP KNIVES

GARLIC MINCER

PEELER

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Method

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1. PRE-HEAT THE OVEN TO 180 DEGREES CELSIUS. TRIM THE OUTER LEAVES OF THE CAULIFLOWER AND REMOVE THE VERY BOTTOM OF THE ROOT, BEING CAREFUL TO KEEP SOME OF THE ROOT ATTACHED SO THE WHOLE CAULIFLOWER REMAINS INTACT

2. BRING A LARGE PAN (BIG ENOUGH TO FIT THE WHOLE CAULIFLOWER) FILLED WITH SALTED WATER TO A BOIL.  COOK FOR 3-4 MINS TO PARTIALLY TENDERISE, THEN CAREFULLY REMOVE WITH TWO SLOTTED SPOONS

3. PLACE THE CAULIFLOWER ON A LINED BAKING TRAY  AND THE CHICKPEAS ON ANOTHER - SEASONING WITH CUMIN AND PAPRIKA. PLACE CHICKPEAS IN OVEN

4. MELT THE BUTTER IN A SMALL RAMEKIN IN THE MICROWAVE (OR OVER THE STOVE) AND STIR SPICES THROUGH. POUR OVER CAULIFLOWER AND USE HANDS OR BRUSH TO COAT EVENLY. ROAST FOR 35-40 MINS OR UNTIL CRISPY AND GOLDEN

5. PREPARE SALAD INGREDIENTS- ARRANGING ON A LARGE PLATE OR IN A SALAD BOWL, TOSSING TOGETHER AS YOU SQUEEZE THROUGH LEMON JUICE AND DRIZZLE OLIVE OIL

6. REMOVE CHICKPEAS FROM OVEN AFTER 40 MINS OR SO AND TOSS THROUGH SALAD

7. SERVE CAULIFLOWER ON TOP OF SALAD BEFORE SLICING INTO WEDGES TO SERVE - ENJOY !

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