10 mins 40 mins Calories: 4 Fat: 13.9g of which 3.4g is saturated
PT40M cauliflower, chickpeas, Garam masala, Turmeric Mains, spicy, vegetarian British
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)
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.
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