Roasted Cauliflower, Kale and Crisp Flatbreads with Orange, Currant and Pomegranate Dressing (v)

Roasting transforms a cauliflower from being a fairly bland vegetable to one that can become the base for a wide variety of dishes. It loves robust dressings and is a perfect pairing in this salad with creamy yoghurt, shards of crispy bread, herbs and spices.

½ medium cauliflower, broken into large bite-sized pieces

1 bunch kale (about 10 stalks), leaves ripped off stems

olive oil

sea salt and ground pepper

2 medium flatbreads

purchased spice mix (I used ras el hanout)

TO SERVE

1 cup thick plain yoghurt

Orange, Currant and Pomegranate Dressing (see page 109)

½ cup roasted skin-on almonds, roughly chopped

small handful herbs (use parsley, dill, coriander or mint)

chilli flakes for sprinkling

Preheat the oven to 200°C.

Toss the cauliflower and kale with olive oil and season with salt and pepper. Scrunch up the kale in your hands then place both vegetables on a large roasting tray in a single layer.

Brush both sides of the flatbreads with oil and sprinkle with spice mix. Rip into large pieces and place on a second baking tray.

Bake the flatbreads for about 10 minutes, turning halfway through, until golden and crisp. Bake the kale for about 15 minutes, turning occasionally until it’s wilted and starting to crisp. Bake the cauliflower for about 20-25 minutes, or until done to your liking.

TO SERVE: Spread the yoghurt over plates and layer up the cauliflower, kale and pieces of flatbread. Spoon over the dressing and top with almonds, herbs and chilli flakes. SERVES 2-3