Warmed flatbreads and lemon or lime wedges to serve (optional)
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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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