- 1 cauliflower
- 1 onion
- 2 garlic cloves
- 1 red chilli
- 1 cinnamon stick
- A 690g jar of passata
- 1 lime
- 1 tbsp dukkah
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 250ml boiling water
Break the cauliflower into small florets. Toss into the warmed roasting dish. Season well. Gloss with 1 tbsp oil. Roast for 15 mins till golden around the edges. Halve, peel and thinly slice your onion. Add it to the cauliflower. Roast for a further 10 mins or till everything’s tender.
While the veg cooks, peel and finely chop your garlic. Finely chop a pinch of chilli.
Set a large pan over a high heat. Add 1 tbsp oil. Lower the heat. Stir in the garlic, chopped chilli and cinnamon stick. Sizzle for a mo. Add the passata and 250 ml boiling water. Bring to the boil, then lower the heat. Simmer for 10 mins to thicken and tease out the cinnamon and chilli flavours.
Zest your lime. Remove the cinnamon stick from the tomato broth. Add the cauliflower, onion, lime zest and a squeeze of lime juice. Season to taste. Dish up into bowls. Serve with dukkah scattered on top.
Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting dish on the top shelf to heat up.