The dish is designed to be part of a banquet or shared meal.
- 300 g natural yoghurt
- ½ cup coriander leaves, chopped
- 1 small head (about 800 g) cauliflower, cut into florets
- 80 ml extra virgin olive oil
- 1 large onion, finely chopped
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 300 g cooked chickpeas, or 400 g can, rinsed, drained
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Draining time 1 hour
Line a colander with a clean Chux or a large piece of muslin and place over a bowl. Add the yoghurt and set aside to drain for 1 hour or until relatively thick (transfer to the fridge if draining for more than 2 hours). Once yoghurt is drained, stir in a pinch of salt and the coriander.
Preheat oven to 230°C. Toss cauliflower with 2 tbsp oil in a roasting pan and season with salt and pepper. Place in oven and roast, turning occasionally, for 45 minutes or until golden brown.
Meanwhile, heat another 1 tbsp olive oil in a large frying pan over medium heat and cook the onion for 5 minutes or until soft. Reduce heat to low, add turmeric and cumin, and continue to cook for 30 seconds so the spices toast, but don’t scorch (splash in a little water to arrest the cooking to prevent spices burning, if necessary). Add chickpeas and 2 tbsp water, and toss to coat in the oil and spices.
Combine the chickpeas with the roasted cauliflower in a serving bowl. Drizzle over the remaining 1 tbsp olive oil and serve warm or at room temperature with the yoghurt and coriander mixture, and lemon wedges for squeezing.
As seen in Feast Magazine, Issue 17, pg34.
Photography by Alan Benson.