Here’s my second baked cauliflower. I used the same spice mix as last time.
2 tsp turmeric,
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp sea salt
1/4 cup olive oil (add a bit more if needed)
Double the above quantity if needed.
This was a huge cauliflower so I only baked half of it. I learned to use a smaller cauliflower next time, as the core won’t bake quickly enough. Cut a deep X into the core to help it cook through.
Bake at 180C and check at 20 mins and then every 5 mins after until it is done.
Baked wedge of pumpkin (about 20 mins at 180C).
Broad bean puree
Take broad beads from pod. Cok in boloing water for 60-90 seconds. Allow to cool, then peel broad beans. I ended up with about a cup.
Roast half a head of garlic in the over at 160C for about 30 mins. Add garlic.
1 finely chopped eschallot or 2 spring onions.
Zest of 1/2 lemon
A handful of parsley leaves
Blitz all of this into a chunky puree.
Dice 1/2 brown onion finely and saute with a 4-5cm fresh sliced ginger and 1 clove garlic.
Add 1 400g can diced tomatoes, 1/2 cup water and some chicken stock concenrate (I used one of those pods of gel stuff)
Add 1/2 red capsicum, chopped.
Add 8 semi-dried figs, chopped in half.
Add a handful of chopped coriander leaves and 1 long red mild chilli, sliced thinly.
Simmer for 20 mins.
Add 1 can of cooked chickpeas, rinsed.
Simmer for 20-30 mins until thickened.
Serve with coriander leaves and harissa.
Chop a handful of cooked spinach.
Blitz with 1 cup of yoghurt.
Season with salt and papper.