We love to roast the leaves of cauliflower too, which means there is no waste. Cauliflower is best between September and November but is in season from June onwards. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fibre to enhance weight loss and digestion and choline that is essential for learning and memory.
1 large head cauliflower, cut into 1 inch florets
Leaves from the cauliflower, trimmed of woody ends
3 garlic cloves, minced
2 tsp turmeric
½ tsp cumin seeds
½ tsp cumin
½ tsp paprika
¼ tsp ground coriander (optional)
¼ tsp red pepper flakes
Salt and pepper to taste
Can of chickpeas, drained
500g coyo or soy yoghurt or Greek yoghurt
Chopped mint, to serve
Preheat the oven to 200C.
Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.
In a small mixing bowl combine the olive oil, 1 tsp turmeric, cumin, paprika, coriander, crushed red pepper, salt and pepper and stir.
Drizzle the olive oil mixture over the cauliflower and toss to coat.
On a large baking sheet evenly spread the cauliflower.
On another sheet spread out your cauliflower leaves, drizzle with oil and sprinkle over the cumin seeds and a pinch of salt and pepper. Quickly toss to coat.
Roast the florets in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends. Put the leaves in for the final 10 minutes.
At the same time add the chickpeas to the florets, shake the tray and finish off the cooking.
In a bowl combine your yoghurt with the rest of the turmeric, grated garlic and lemon juice.
Onto a platter spoon out your yoghurt then tumble over your cauliflower and chickpeas, arranging some leaves in and around the other ingredients.
Sprinkle with chopped mint.