Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower
  • 2 tbsp extra virgin olive oil , plus extra for the tin
  • ½ tsp cumin seeds
  • 1 large onion , sliced
  • 2 x 400g cans chopped tomatoes
  • 1 garlic clove , crushed
  • 1 tbsp rose harissa
  • 35g butter
  • 400g can chickpeas , rinsed and drained
  • 2 tbsp flaked almonds , toasted
  • salad , to serve (optional)
  • 200g natural yogurt
  • 2 tsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tsp onion granules
  • pinch of dried or fresh thyme leaves
  • 1 garlic clove , crushed
  • ½ lemon , juiced
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 4 tbsp plain natural yogurt

Instruction

  • Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
  • Cut the cauliflower into thick slices about 1½cm-2cm thick – don’t worry if some of the florets break off, it’s all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
  • Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
  • Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.