Roasted Cauliflower with Pineapple & Coronation Dressin
knife, saucepan, roasting pan, blender
Preheat the oven to 200 C / 400 F / Gas Mark 6.
- 1 cauliflower
Chop the cauliflowers into large florets.
- roasting pan
Cook the cauliflower in a large pan of boiling water for 6-8 minutes, then drain well and tip into a large roasting tray.
- ½ pineapple
- olive oil
- ½ tsp fennel seed
- ½ tsp black mustard seed
Core the pineapple, then chop into 3cm chunks and add to the tray with 1 tablespoon of oil, the fennel and mustard seeds and a pinch of salt and pepper. Toss together, then roast for 30 minutes.
- 15 g sliced almonds
- 200 g canned chickpeas
Turn everything over then add the almonds and drained chickpeas and cook for another 10 minutes, or until the cauliflower is charred and gnarly.
- ½ tsp ground turmeric
- 1 tsp curry powder
- 8 g cilantro
While that’s roasting, toast the turmeric and curry powder in a dry pan on a low heat for a couple of minutes, or until smelling incredible, then put into a blender with the coriander stalks.
- ½ lemon
- 1 tsp mango chutney
- 100 g natural yogurt
Peel, slice a 3cm piece of ginger, with the lemon juice, mango chutney and half the yoghurt. Blitz until super smooth, then stir in the remaining yoghurt. Putting it all in at once tends to make the dressing too thin. Season to taste.
- ½ chili
Pile the roasted cauliflower and pineapple mixture on a large serving dish, then pour the dressing all over. Slice the chilli and scatter over, and sprinkle with the coriander leaves.
- 2 chapattis
Warm the chapattis in the oven for a minute of two, fold into quarters for dipping and dunking!