Don’t be shocked by the amount of oil in this recipe, it all gets absorbed. Serves 2-31 medium cauliflower, cut into florets 1 white onion, large dice 1 1/2 cup chickpeas (1 can, drained and rinsed) 150ml olive oil 60ml red wine vinegar 1 1/2 tsp tomato puree 1/2 tsp salt 2 tsp curry powder 1/2 tsp smoked paprika 1 pinch cayenne 1/3 cup coriander leaves, chopped (optional)
Preheat oven to 200C.
Put cauliflower florets, onion and chickpeas in large bowl. In a separate bowl, whisk together oil, vinegar, tomato puree, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer onto a baking sheet. Roast vegetables until tender, stirring occasionally, about 45 minutes. Taste vegetables and add salt if needed. Mix in fresh coriander if using and serve.