- 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
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting dish on the top shelf to heat up.
- 2.
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.
- 3.
While the veg cooks, peel and finely chop your garlic. Finely chop a pinch of chilli.
- 4.
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.
- 5.
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.