I love rustling up delicious veggie snacks with cauliflower and spices. This is really easy, perfect as a side or a light lunch. I used some leftover potatoes but the recipe is really flexible, if you want to add something else like courgettes or peppers!
Serves 2
Ingredients
- 1 cauliflower
- Olive oil
- Handful of new potatoes (4-5)
- 2 tsp cumin
- 1 tsp turmeric
- 1tsp ground coriander
- 2 cloves garlic
- Handful of baby gem lettuce
- Tbsp tahini (optional)
Method
- Preheat the oven 180C
- Remove leaves from cauliflower and cut into florets
- Chop the potatoes into small pieces
- Boil the cauliflower and potatoes in boiling water for 5-10 minutes
- Crush the garlic
- Add the vegetables to a roasting tin, cover in oil, spices and crushed garlic- add some paprika if you want it to have a little kick
- Season with salt and pepper
- Cook for around 25-30 mins until golden, giving it a good stir halfway through
- I usually finish them off with a little fry in a frying pan, adding some chopped baby gem lettuce into the pan- cook for around 5 minutes
- Serve this with a drizzle of tahini or a dollop of greek yoghurt!
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