Roasted Cauliflower and Chickpea Bowl with Turmeric Yoghurt

Ingredients

• 1 large cauliflower, broken into small florets
• 400g tin chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp dried chilli flakes
• 200g quinoa, rinsed
• 400ml hot vegetable stock
• 150g baby spinach
• 2 garlic cloves, thinly sliced
• 1 tbsp olive oil
• ½ lemon, juice only
• 200g Greek yoghurt
• ¾ tsp ground turmeric
• 1 garlic clove, finely grated
• ½ lemon, juice only
• 80g pomegranate seeds, to serve
• 1 small bunch fresh mint, leaves picked, to serve
• 30g toasted flaked almonds, to serve
• extra virgin olive oil, to drizzle, to serve
• warm flatbreads, to serve
• cucumber and red onion pickle, to serve
• mango chutney, to serve

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Tip the cauliflower florets and drained chickpeas onto a large baking tray, drizzle with the olive oil and toss with the cumin, smoked paprika, ground coriander and chilli flakes. Season well with salt and pepper.
2. Spread everything in a single layer — crowding will steam rather than roast — and roast for 28–30 minutes until the cauliflower is deeply golden at the edges and the chickpeas have crisped up.
3. Meanwhile, put the quinoa in a saucepan with the hot vegetable stock. Bring to the boil, then reduce the heat, cover and simmer for 12–14 minutes until the stock is absorbed and the little tails have unfurled. Remove from the heat and leave to steam, covered, for 5 minutes, then fluff with a fork.
4. While the quinoa rests, make the turmeric yoghurt. Stir the Greek yoghurt with the turmeric, grated garlic and lemon juice until smooth and evenly golden. Season to taste and set aside.
5. Heat the olive oil in a wide frying pan over a medium-high heat. Add the sliced garlic and cook for about 1 minute until just softened and fragrant — don't let it colour.
6. Add the baby spinach in two batches, stirring for 2–3 minutes until fully wilted and any liquid has evaporated. Squeeze over the lemon juice and season well.
7. Divide the quinoa between four bowls. Top with the wilted spinach, then pile on the roasted cauliflower and chickpeas.
8. Spoon the turmeric yoghurt generously over each bowl, then scatter with pomegranate seeds, toasted flaked almonds and torn mint leaves. Finish with a drizzle of extra virgin olive oil and serve with warm flatbreads, cucumber and red onion pickle and mango chutney alongside.