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Whole roasted spiced cauli
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Total Time:
1 hour 15 minutes
Roasted whole cauliflower centerpiece, perfect with bread or fluffy rice.
Ingredients:
  • ½ a bunch of fresh coriander (15g)
  • 400 g chopped mixed onion, carrot and celery
  • olive oil
  • 1 small cauliflower (600g)
  • 2 teaspoons smoked paprika
  • 2 heaped teaspoons madras curry paste
  • 2 x 400 g tin of green lentils
  • 2 x 400 g tin of blackeye beans
  • 3 tablespoons mango chutney plus extra to serve
Instructions:
  • Preheat the oven to 200°C/400ºF/gas 6. Separate ½ bunch of fresh coriander (15g) leaves for later, then finely chop the stalks. Heat a non-stick casserole pan with 1 tablespoon of olive oil. Sauté 400g of chopped mixed onion, carrot, and celery with coriander stalks for 10 minutes until softened. Prep 1 small cauliflower (600g) by removing outer leaves and making a deep cross incision in the stalk. Rub the cauliflower with 2 teaspoons of smoked paprika and 2 heaped tablespoons of madras curry paste. Roast for 30 minutes. Stir in 2 x 400g tins of green lentils, 1 x tin of blackeye beans, 1½ tins of water, and 3 tablespoons of mango chutney. Roast for another 30 minutes. Mash half of the beans and lentils, season, and place the cauliflower back in the pan. Garnish with coriander leaves and serve with mango chutney, yogurt, and flatbreads.

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