Here’s a pretty tasty vegetarian dish that helped to used some Christmas leftovers. Happy with my plating for once.

Cauliflower
Cut into florets. Toss with sea salt and olive oil. Bake in baking paper at 200C for 20-25 mins until it starts to change colour.

Chickpea stew
Used canned chickpeas, or as I did, soak them overnight and then boil them until they have softened but still have some crunch. Meanwhile make a stew with tinned tomatoes, diced onion, garlic, carrot, 1 tsp toasted cumin seeds, 1 tsp ground coriander, 1 tsp smoked paprika, small handful of coriander leaves, salt and pepper. Add cooked chickpeas and simmer to reduce to a thick stew.

… 

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)…. 

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