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Spiced Cauliflower With Chickpeas
Emily Davenport
4 servings
10 minutes
British
Mains, spicy, vegetarian
A delicious way to serve cauliflower. Spiced Cauliflower With Chickpeas taken from the Dairy Diary 2021.
Find more recipes like this in the Dairy Dairy recipe collection.
Ingredients
- Cauliflower 1 medium, trimmed
- Chickpeas 400g tin, drained and rinsed
- Cumin seeds 1 tsp
- Coriander seeds 1 tsp
- Garam masala 1 tsp
- Turmeric ½ tsp
- Rapeseed oil 2 tbsp
- Unsweetened coconut yogurt 150g (5oz)
- Cucumber ¼, finely diced
- Fresh coriander 25g (1oz), roughly chopped
- Warmed flatbreads and lemon or lime wedges to serve (optional)
Directions
Preheat oven to 200°C/180°fan/Gas 6. Chop cauliflower into 4cm (1½in) florets. Put in a large roasting tin with any smaller leaves and chickpeas.
Roughly crush cumin and coriander seeds using a pestle and mortar. Mix in garam masala, turmeric and seasoning. Sprinkle spices over vegetables in tin and mix to coat well, then drizzle with oil. Roast for 30-40 minutes until crisp and slightly browned.
Meanwhile, mix yogurt, cucumber and most of coriander to make a sauce. Sprinkle remaining coriander over roasted vegetables. Serve with sauce along with warmed flatbreads and lemon or lime wedges, if using.