Ingredients

The following ingredients have 4 Servings
  • 2 tsp ground paprika
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp dried chili flakes
  • 1/2 tsp smoked paprika
  • generous cracks of freshly ground black pepper
  • 500 g cauliflower florets
  • 2 TB olive oil
  • 12 chicken drumsticks
  • 140 g soured cream
  • 1 lime (juice only)
  • small handful chopped coriander

Instruction

  • Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
  • Combine all the ingredients for the Cajun spice mix in a little bowl.
  • Trim the cauliflower into even-sized florets - but try not cut them too small. You want them to bake evenly and small pieces tend to burn quicker or cook to nothing.
  • Place the cauliflower into a large bowl and drizzle over the olive oil. Place the chicken drumsticks in a second large bowl. (There is no need to add oil to the chicken.)
  • Scatter half the Cajun spice mix over the cauliflower and the remaining half over the chicken, mixing both bowls of mixture well, ensuring everything is evenly coated.
  • Spread the whole lot out on a large baking tray, ensuring they are lying in a relatively single layer (to ensure even roasting).
  • Cook for 30-35 minutes until the chicken has safely cooked through and the cauliflower is tender.
  • In the meantime, mix the soured cream and lime juice together in a bowl.
  • Serve the chicken and cauliflower with the sauce drizzled over and scatter chopped coriander to garnish.