Roasted Cauliflower with Spiced Chickpeas and Herby Yoghurt

• 1large cauliflower (about 1kg), cut into bite-size florets
• 480gdrained chickpeas (about 2 × 400g tins), rinsed and thoroughly dried
• 3 tbspolive oil
• 1 tspground cumin
• 1 tspsmoked paprika
• 1 tspground coriander
• Fine salt, to taste
• Black pepper, to taste
• 220gGreek yoghurt
• 15gmint, finely chopped
• 15gdill, finely chopped
• 1lemon, finely zested and juiced
• 1garlic clove, finely grated
• 70grocket
• 4flatbreads, warmed if serving (optional)

Method

1. 1Heat the oven to 220°C fan for 10 minutes until fully hot. Put two large roasting trays in the oven as it heats, then dry the chickpeas thoroughly with a clean tea towel or kitchen paper.
2. 2Divide the cauliflower and chickpeas between the hot trays. Drizzle over the olive oil, cumin, smoked paprika and ground coriander, then season with salt and black pepper and toss well. Keep everything in a single layer so the cauliflower can colour properly.
3. 3Roast for 35 minutes until the cauliflower is tender with deeply browned edges and the chickpeas are crisp-edged. Swap the trays and turn everything after 20 minutes, when the spices should smell toasted.
4. 4Meanwhile, stir the Greek yoghurt with the mint, dill, lemon zest, lemon juice and garlic. Season with salt and black pepper; it should be sharp, herby and loose enough to spoon across a platter.
5. 5If serving flatbreads, warm them in the oven for 3 minutes until pliable, after the roasted vegetables come out.
6. 6Spread the herby yoghurt in a shallow layer across a large platter. Scatter over the rocket, leaving some visible, then pile the hot cauliflower and chickpeas over the top. Serve straight away, with the flatbreads alongside if using.

Per serving

kcal

333

protein

14.7g

fibre

12.8g

carbs

35.2g

fat

15g