Lunch/Dinner Roast Cauliflower
Serves : 6
Preparation Time: 10 minutes
Cooking Time: 50 - 75 minutes
Ingredients
- 1 medium cauliflower, leaves intact and washed well
- 50g harissa paste
- 150g soya yoghurt
- 3 tbsp roughly chopped coriander
- 3 tbsp roughly chopped mint leaves
- 3 tbsp roughly chopped flat leaf parsley
- 2 x 400g tinned chick peas, drained
- 500g baby plum tomatoes, halved
- 1 cucumber, roughly chopped
- 1 red onion, finely chopped
- 2 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 3 tbsp peanut butter
- 1 lemon, juiced
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray.
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Place the cauliflower straight onto the roasting tray. Mix the harissa and 2 tbsp of the soya yoghurt together in a bowl, then brush over the top of the cauliflower.
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Place in the oven to roast for 45-50 minutes until charred around the edges and tender. If the cauliflower is larger, it might need to cook for another 15-20 minutes until tender. Check with a knife into the centre – if it goes in really easily, it’s ready, if not cook for another 15 minutes and check again, it really does depend on the size of your cauliflower.
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Meanwhile, tip all but 1 tsp of the coriander, the mint, parsley, chickpeas, tomatoes, cucumber, vinegar and olive oil into a bowl and mix together, then season with salt and black pepper. Leave to stand at room temperature while the cauliflower roasts.
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Mix the remaining soya yoghurt, the tahini and lemon juice together in a small bowl.
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Serve the cauliflower whole, drizzle the dressing over the top with a sprinkling of coriander, and the salad alongside.
