Spiced Whole Cauliflower with Warm Chickpea Salad

Name: Spiced Whole Cauliflower with Warm Chickpea Salad
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Serves 4
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; 1/2 tsp garam masala; 1/2 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); 1/2 tsp turmeric; 1/2 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)

4.35 (15)

⏱ 100 mins 🍽 Serves 4 ✅ Easy 🏷 Main course

This impressive dish features a whole cauliflower roasted with a fragrant turmeric and ginger marinade until golden and tender. It is served with a warm salad of spiced, crispy chickpeas, fresh tomatoes, and coriander, all brought together with a creamy coconut and yogurt dressing. Perfect as a vegetarian main course for lunch or dinner, it delivers deep, aromatic flavours in every bite.

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
1/2 tsp garam masala
1/2 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)
1/2 tsp turmeric
1/2 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

Set your oven to 200C/180C fan/gas 6. Combine all the marinade ingredients with 1/2 tsp sea salt and 1/4 tsp pepper. Pour the oil into a medium roasting tin. Cover the cauliflower completely with the marinade using your hands and place it in the tin. Add any remaining marinade over the top. Roast for 30 mins until the surface is firm.
Pour 100ml water into the tin and cover it loosely with foil. Place it back in the oven to steam the cauliflower for 30 mins.
While that cooks, mix the chickpeas, onion, spices and seasoning. Take the foil off the cauliflower and spread the chickpea mixture around it in the tin. Roast for a further 20 mins until the onion is soft and the chickpeas begin to crisp. The cauliflower should be golden and a skewer inserted into the centre should go in easily.
For the dressing, mix the yogurt and coconut cream until smooth and season. Gently combine the tomatoes, coriander and lemon juice with the warm chickpeas. Serve the cauliflower with the chickpea salad, adding the dressing and a drizzle of olive oil if desired.

Nutrition (per serving)

Calories326 kcal

Fat19 g

Saturates10 g

Carbs21 g

Sugars9 g

Fibre8 g

Protein15 g

Sodium480 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

DietGluten-free, Vegetarian