- 1 cauliflower
- 100g kale
- 1 red onion
- 250g cherry tomatoes
- 1 lemon
- 2 tsp turmeric
- 2 tsp fennel seeds
- 1 tsp ground coriander
- 150g Greek-style yogurt
- 1 thumb of ginger
- 1 chilli
- 1 garlic clove
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Roastin tin
- Frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Pop a large roasting tin in the oven to warm up.
- 2.
Cut the cauliflower into 3cm chunks, leaving the smaller green leaves intact (you can keep the larger leaves in the fridge for a stir-fry). Give the chopped cauli a rinse. Halve, peel and slice the onion. Tug the kale leaves from their woody stems. Wash well and roughly chop. Pluck the tomatoes from their stems. Quarter the lemon.
- 3.
Pile all the prepped veg, lemon quarters, 2 tsp fennel seeds, and 1 tsp each ground coriander and turmeric (keep the rest of the turmeric for later) into the warm roasting tin with 1 tbsp olive oil and a good pinch of salt and pepper. Give everything a good mix. Roast for 25 mins, or till tender and a little crisp around the edges.
- 4.
While the veg cook, peel the ginger and chop into matchsticks. Thinly slice the chilli, flicking out the seeds for less heat. Peel and thinly slice the garlic.
- 5.
Set a frying pan on a high heat. Add 1 tbsp olive oil and the ginger, garlic and chilli with a pinch of salt. Lower the heat and fry till golden. Tip into a dish.
- 6.
Mix the remaining turmeric and any residual oil from the frying the ginger, chilli and garlic through the yogurt. Season with salt and pepper.
- 7.
Once the veg is cooked, squeeze some of the roasted lemon wedges over the veg. Serve the veg piled up on warm plates with dollops of the turmeric yogurt and the crispy ginger, chilli, garlic scattered over the top.
