Roasted Coronation Cauliflower & Chickpeas

Roasted Coronation Cauliflower & Chickpeas

Ingredients

1 Cauliflower
400g Potatoes
4 small Onions (red or white)
2 tbsp Curry Powder
1 tbsp Coriander Seeds
1 tbsp Cumin Seeds
1 tbsp Nigella Seeds
1 tsp Salt
4 tbsp Olive Oil
300g Chickpeas (cooked)
150g Dried Apricots
1 bunch Fresh Coriander
1 bunch Fresh Mint

Variations

The apricots can be replaced with other dried fruits, including mango, cranberries or dates.

I have used a mix of new potato & sweet potato, but any kind will work well.

Method

1. Wash all the veg & peel the onions.
2. Remove the cauli leaves & set aside.
3. Cut the cauli wedges into wedges ~3cm thick.
4. Cut the potatoes into small cubes or ‘hasselback’ style.
5. Cut the onions into halves or quarters.
6. Place the potatoes, cauliflower & onions onto a baking tray. Sprinkle over the curry powder, spices & salt. Drizzle over the oil. Massage in to the veg well.
7. Roast in an oven at 190°C for 30–40 mins; until the cauliflower has begun to char & potatoes are cooked through.
8. Remove the roasting tray from oven. Turn the wedges of cauliflower over. Add the cauli leaves, chickpeas & dried apricots. Return to the oven for a further 10 mins.
9. Remove from oven.
10. Serve topped with fresh coriander & mint.

@greenhouse.plant.based.dining