Spiced whole cauliflower & warm chickpea salad

2 of 5-a-day 4 servings 400 kcal or less fibre folate mains over an hour roast cauliflower recipe summer vegetarian dinner party vegetarian roast vitamin c

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Ingredients

1 tbsp vegetable oil

1 whole cauliflower , stalk trimmed

400g can chickpeas , drained and patted dry with kitchen paper

1 small red onion , finely chopped

½ tsp garam masala

½ tsp chilli powder

100g full-fat Greek-style yogurt

5 tbsp coconut cream

2 ripe tomatoes , deseeded and roughly chopped

small pack coriander , leaves roughly chopped (reserve the stems for the marinade)

juice 1 lemon

extra virgin olive oil , to serve (optional)

½ tsp turmeric

½ tsp garam masala

1 tbsp freshly grated ginger

2 fat garlic cloves , crushed

140g full-fat Greek-style yogurt

2 tbsp coconut cream

2 tbsp finely chopped coriander stems (from the pack above)

Method

Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.

Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.

Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now – when you insert a skewer inserted through the middle, it should meet little resistance.

Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.