Roasted cauliflower with harissa & chickpea sauce

SERVES 4 PREP 25 mins plus 2 hrs marinating COOK 55 mins EASY V

1 large cauliflower

2 tbsp extra virgin olive oil, plus extra for the tin

1/2 tsp cumin seeds

1 large onion, sliced

2 x 400g cans chopped tomatoes 1 garlic clove, crushed

1 tbsp rose harissa

35g butter

400g can chickpeas, rinsed and drained

2 tbsp flaked almonds, toasted salad, to serve (optional)

For the marinade

200g natural yogurt

2 tsp smoked paprika

1 tsp cumin seeds

1 tsp onion granules pinch of dried or fresh thyme leaves 1 garlic clove, crushed

1/2 lemon, juiced 1 tbsp extra virgin olive oil For the tahini yogurt

2 tbsp tahini

1 tbsp extra virgin olive oil 4 tbsp plain natural yogurt

1 Make the marinade by combining all the ingredients with 11/2 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 Cut the cauliflower into thick slices about 11/2 cm-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 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 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. For a recipe using up the leftovers, see p119.

GOOD TO KNOW iron • folate • calcium • vit c • fibre • folate • 3 of 5-a-day • gluten free

PER SERVING 573 kcals • fat 34g • saturates 9g • carbs 39g • sugars 24g • fibre 12g • protein 22g • salt 2.4g