Roasted Spiced Cauliflower

Roasted Spiced Cauliflower

Ingredients

• 1-teaspoon ra el hanout
• 1/4 –teaspoon cinnamon
• ½ teaspoon smoked paprika
• 1 garlic clove, crushed
• 1-teaspoon olive oil
• 170g Greek yogurt
• 1 small cauliflower
• 2-tablespoons tahini
• Juice 2 lemons
• 400g can chickpeas, drained

To serve

• 2 whole meal pitta breads
• 110g pack pomegranate seeds
• 2-tablespoon sunflower seeds, toasted
• Handful parsley, chopped
• Handful mint, chopped

Method

1. Heat oven to 180C/160C fan/gas 4. In a small bowl, mix together the ras el hanout, cinnamon, paprika, garlic, oil and yogurt. Take the cauliflower and remove the outer leaves and the base of the stalk so that it sits flat in a large roasting tin. Rub the spiced yogurt mixture all over it then pour 100ml water into the roasting tin around the base of the cauliflower. Cover with foil and bake in the oven for 45 mins.
2. Meanwhile, put the tahini in a bowl and slowly add the lemon juice, stirring constantly, to make a smooth sauce – it should be the consistency of single cream. Chill until needed.
3. When the cauliflower has roasted, remove the foil and return to the oven for a further 10-15 mins. Put the chickpeas in a saucepan with 50ml water and cook over a medium heat until piping hot. Season, then crush with a potato masher – you want some to be smooth and others to be just a little broken. Stir in 1 tsp. of the tahini sauce.
4. Take the cauliflower out of the oven and put the pitta bread in to warm for 2-3 mins while you cut the cauliflower into 8 wedges.
5. To serve, place warmed pitta bread on each plate, top with the crushed chickpeas followed by the cauliflower wedges. Drizzle with the remaining tahini sauce and sprinkle over the pomegranate seeds, sunflower seeds and herbs. Serve warm or cold.

Only 194 calories!