- 1 cauliflower
- 1 red onion
- 2 tsp ground cumin
- 200g kale
- 2 hake fillets
- 2 blood oranges
- A thumb of ginger
- 40g tahini
- Sea salt
- Freshly ground pepper
- ½ tbsp olive oil
- 7 tbsp water
Prep: 20 mins | Cook: 35 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into small bite-sized florets. Peel and thickly slice the onion. Tip into a bowl. Dust over 2 tsp cumin. Drizzle over ½ tbsp oil. Season and toss together.
2. Tumble the cauliflower and onion onto a baking tray. Slide into the oven and roast for 20 mins.
3. While the veg are roasting, slice the kale leaves off the thick cores. Finely shred the leaves into ribbons and finely slice the cores. Warm a frying pan over a medium heat. Add the kale leaves and cores with 2 tbsp cold water and cook for 3-5 mins, stirring, till it’s just wilted. Take off the heat.
4. After the cauliflower has cooked for 20 mins, place the hake fillets on the tray. Return the tray to the oven and roast for another 10-12 mins till the hake is opaque and flakes easily when pressed with a fork.
5. While the hake roasts, cut the ends from the oranges. Stand them on one of the cut ends. Carefully slice off the skin and as much white pith as possible. Thinly slice the oranges.
6. Peel and grate the ginger. Pop in a bowl. Add the tahini. Whisk in 5 tbsp cold water. Season with salt and pepper.
7. Stir the gingery tahini dressing through the kale. Warm over the hob for 2-3 mins, stirring, till the kale is heated through.
8. Toss the roast cauliflower and onion with the warm kale. Spoon into two bowls. Place a hake fillet on top of each one and add a few orange slices to serve.