ROASTED CAULIFLOWER WITH CURRY, YOGHURT & CRISPY CHICKPEAS

If you have a jar of Indian curry paste lurking in the fridge or pantry - like a korma, rogan josh, vindaloo or tikka masala - use it to create a delicious coating next time you roast a tray of cauliflower. The crispy chickpeas are an easy addition that add a lovely crunch.

serves 6

1 cauliflower head, cut into florets, reserve the small leaves

½ cup Greek natural yoghurt (or coconut yoghurt)

1 tablespoon Indian curry paste plus an extra ½ teaspoonful

½ cup cooked chickpeas (or use canned drained)

1 tablespoon extra virgin olive oil

Preheat the oven to 190°C (170°C fan-forced). Line two baking trays with baking paper or foil.

Combine the yoghurt and curry paste in a medium bowl. Add the cauliflower florets and any reserved leaves, tossing to coat evenly in the yoghurt mixture. Spread the florets in a single layer over a prepared baking tray. In a small bowl, toss the chickpeas with the olive oil and extra curry paste. Spread the chickpeas on the other tray.

Transfer the trays of cauliflower and the chickpeas to the oven. Roast the chickpeas for 15 minutes, until crispy and remove from oven to cool. Roast the cauliflower for 25-30 minutes, or until the florets golden brown and just tender. Transfer to a serving plate and scatter over the chickpeas. Serve hot or at room temperature.

© Fiona Hammond May 2020