Roast Berbere Cauliflower and Chickpeas with Ginger and Cucumber Yoghurt
A mound of vegetables mildly spiced with East African Berbere and served with the most delicious fresh cucumber and ginger yoghurt won't leave anything to be desired! With just the right amount of spice to enhance the flavours of the veg, our Roast Berbere Cauliflower, Sweet Potato and Chickpeas are topped with spinach that crisps up in the last minutes of roasting. A wonderful dish full of flavours and textures!
400gtinned chickpeasdrained, rinsed and patted dry
1cauliflower (approx 700g)broken into 2-3cm florets
3garlic clovesfinely chopped
Coconut, Cucumber and Lime Salsa:
15gfresh corianderroughly chopped
20ggingerpeeled and finely chopped
Roast the Vegetables:
Heat the oven to 200°C Fan. Mix all the spices in a bowl.
Put the sweet potatoes and chickpeas in a large bowl and sprinkle with 2/3 of the spice mix. Then add half the garlic, 3 tbsp of olive oil and season with salt. Toss to coat and spread out on a large lined baking tray. Roast the sweet potato and chickpeas for 10 minutes
In the meantime, place cauliflower florets in the bowl. Put the rest of the spice mix and garlic, 2 tbsp of oil and season with salt Toss to coat. After sweet potatoes have been roasting for 10 minutes, add the cauliflower to the tray. Stir and roast for 15 - 20 minutes.
In the meantime, mix the spinach with a tbsp of oil and spread out on top of the vegetables. Return to the oven for another 10 minutes, then leave to cool for about five minutes. Drizzle over the lemon juice.
Make the Yoghurt Relish:
Put the grated cucumber in a piece of muslin or a tea towel and squeeze to get rid of as much water as possible. Put the squeezed out cucumber in a bowl, stir in all the other ingrediends. Serve with the roast berbere vegetables.