BBC Countryfile Magazine




2½ tbsp coconut oil or ghee

½ cauliflowe­r and a handful of cauliflowe­r leaves (600g total)

400g tin cannellini beans, drained and rinsed

250g cherry tomatoes

2 tsp curry powder

½ tsp cumin seeds or 1 tsp ground cumin

½ tsp fennel seeds Sea salt and black pepper


100g Greek-style yoghurt

Juice of ½ lime and a little grated zest

½ small garlic clove

A little chopped fresh green chilli or jalapeño

A handful of fresh coriander, saving a few leaves to garnish

Enjoy this as it is, serve it in a wrap or with your favourite side, such as quinoa, buckwheat or rice. You can use any beans or chickpeas you like in this recipe.


1 Preheat the oven to fan 220°C/gas mark 9. Put the coconut oil in a large roasting tray and place in the oven to heat up.

2 Cut the cauliflowe­r into bite-sized florets and roughly chop the leaves, keeping any small leaves whole. Dry the beans in a tea towel so they don’t spit in the hot oil.

3 Add the cauliflowe­r and beans to the heated tray, along with the tomatoes and spices. Season with salt and pepper and toss in the hot oil before spreading out in an even layer. Roast for about 15 mins, then toss before roasting for another 10 mins until the cauliflowe­r and beans are golden at the edges and the tomatoes are collapsing.

4 Meanwhile, blitz the yoghurt ingredient­s together and season with salt. If you want to skip using a blender, then just grate or finely chop the garlic and coriander, though I love the creamy smoothness of the machine-blitzed yoghurt mixture as a contrast to the roast veg.

5 Serve in bowls, dolloping with the yoghurt to finish and topping with the reserved coriander, or spread the yoghurt over the base of each plate and pile everything on top.

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