I think this dish might become my fall-back failsafe lunch or supper. I adapted it from a Waitrose magazine recipe – one of my Christmas cuttings – which I’ve included in this post further down. As the whole thing is cooked on a single oven tray there is scope for additions, different textures and tastes.
To the original basic cauliflower and chickpea foundation I decided to include a few chunky croutons – to help soak up any last drops of the delicious spiced oil in the tray – as well as some halved cherry tomatoes for an extra burst of moisture and flavour. I didn’t have any ground coriander although I realise I could have thrown in some seeds for a last minute citrus hit
- about half a medium cauliflower, stalks roughly sliced
- three-quarters of a tin of chick peas (I’ll use the rest for something else, hummous perhaps)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- two ends of a baguette, cut into chunks (any bread going stale will be perfect too)
- handful of cherry tomatoes, halved
- salt and pepper
- olive oil, a generous drizzle
Gather together the cauliflower and chick peas in a bowl, sprinkle the spices and pour over the oil. Massage everything together. Jumble the cauliflower and pulses on a roasting tray so you create a kind of vegetable forest with the odd small clearing. Put in a preheated oven on 200ºC and roast away for a good thirty minutes. There should be wonderful smells in the kitchen.
The chick peas and cauliflower should have crisped up nicely by now, should maybe even be catching slightly and show signs of charring. Now’s the time to add the bread and tomatoes, grind in some salt and pepper, once more mixing everything up, and cook for another five minutes. Add a little more oil if it looks too dry. The tomatoes will have softened slightly and the bread have a slight crunch to it.
As I said I just finished this with a squeeze of lemon although a coriander yoghurt, as per the original recipe, would also go down a treat.
Other things to potentially do:
- carrots or parsnips (or both) cut on the diagonal and roasted together with the cauliflower (or instead of it)
- sliced onions, added about halfway through the cooking
- broccoli florets instead of the cauliflower, briefly blanched in boiling water before putting in the oven then finished with toasted sesame seeds