A workers' cooperative growing food on London's edge in the Lea Valley

Roasted Curried Cauliflower

Don’t be shocked by the amount of oil in this recipe, it all gets absorbed. Serves 2-3

1 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.

Categories:  Recipes, cauliflower

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