adapted from rukmini iyer’s ‘the green roasting tin’

ingredients for 4

roasting:
preheat oven to 180 deg C (fan) / 200 deg C (w/out fan)

for roasting:
large cauliflower cut into large florets
large red onion quartered
400g tin of chickpeas / kickererbsen drained and rinsed

2 tablespoons roasting olive/rape seed oil eg. spread one tablespoon on the bottom of the tin, use the other tablespoon to mix in the spices:
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspon ground ginger
1 teaspoon smoked paprika

1 teaspoon salt

mix veg to the roasting tin
pour over remaining oil, spices and salt
cook in oven for 25-30 minutes until cauli is just cooked

to add 5 minutes from the end:
a) optional < 200g of green leaves eg. spinach and/or spring onions including the green parts mixed into the roasting tin
b) roasted pumpkins seeds mixed in as well
c) warm flat or naan breads or paranthas (paranthas are ideally done in a griddle pan)

for the dressing make 5-10 minutes before serving otherwise it congeals better to be runny and using Katie’s proportions:
3 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
bit of water

add over or mix in the cooked veg, according to individual taste

have bowls to scatter over:
toasted pumpkin seeds
freshly chopped coriander