Roasting cauliflower sweetens and intensifies the flavour of this underrated vegetable. Most caulies are boiled and then smothered in a cheese sauce and there is absolutely nothing wrong with this; you can’t beat a good cauliflower cheese. However roasting the cauliflower with a few spices and a handful of herbs transforms it into something exciting and rather exotic.
- For the tahini and yogurt dressing
- 2 heaped tablespoons light tahini
- 1 tablespoon olive oil
- 90g Greek yogurt
- 1 tablespoon lemon juice
- For the salad
- 1 medium-sized cauliflower, outer leaves removed
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- ¼ teaspoon caraway seeds
- 2-3 pinches chilli flakes
- 4 garlic cloves, unpeeled
- 400g tin chickpeas, drained and rinsed
- 4 spring onion, trimmed and finely sliced
- 2 tablespoons finely chopped dill
- Mix together all the ingredients for the dressing and stir in about 2-3 tablespoons hot water for a pouring consistency. Set aside.
- Heat the oven to 220˚c, fan oven 200˚c, mark 7. Cut the cauliflower into 2cm thick slices. Drizzle half the olive oil over the base of a large roasting tin and lay the cauliflower slices on top. Drizzle over the remaining olive oil and scatter over the cumin and caraway seeds and the chilli flakes. Season with salt and ground black pepper. Throw in the garlic cloves and roast in the oven for 15-20 minutes until the slices of cauliflower are turning golden around the edges. Turn the slices over and add the chick peas and spring onions to the roasting pan. Cook for a further 6-8 minutes. Take out of the oven and remove the garlic cloves-but don’t throw them away. Leave until warm then scatter over the dill.
- Squeeze out the soft centres from the garlic cloves and mash with a fork. Stir into the tahini dressing. Serve the dressing either spooned over the salad or on the side for everyone to help themselves.