Roasted Cauliflower Tray Bake
This is based on the Roasted cauliflower recipe in The Green Roasting Tin by Rukmini Iyer and is a favourite of Sally’s for a brunch or light main course.
Ingredients
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1 cauliflower broken into smallish florets
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2 red onions cut into quarters
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1 tin of chickpeas (drained)
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Selection of Spring greens eg the greens from the cauliflower, spring cabbage etc (about 300g)
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3 tbsp olive oil
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3 tsp ground cumin
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3tsp ground coriander
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3 tsp ground ginger
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2tsp smoked paprika
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Scattering of sea salt
Tahini Dressing
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Juice of 1 lemon
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2 tbsp of tahini – heaped up and don’t skimp
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2 tbsp of olive oil
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3 tbsp (or more to taste) cold water
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Salt & pepper
Method
Put the cauliflower, chickpeas, red onion and greens into a large bowl and mix with the oil and spices. Be sure that everything is covered so that the chickpeas don’t go too dry when roasting. When mixed thoroughly, tip into a large roasting tin and spread out.
Roast in the oven 200°C/Fan 180°C for about 30 mins – if the cauliflower is cooked, the rest will be too. Meanwhile, put the ingredients for the dressing in a jar and shake well – adjusting lemon, seasoning and water to taste.
Sprinkle with favourite extras to serve eg a selection of seeds or fresh herbs. Put the dressing in a separate bowl so everyone can serve themselves and drizzle over the veg.
Pairing
Lots of lovely spicy flavours here, match them with a wine that has fruit and freshness, a young merlot or a bright white - both with enough acidity to refresh the palate but sweetness of fruit that will marry well with moroccan style spice.