savoury

Roasted Cauliflower Spiced Tomato

• time: 30
• servings: 2

Ingredients

• 200 g new potatoes
• 150 g cauliflower florets
• 0.5 tsp ground turmeric
• 0.5 tsp chilli flakes
• 1 tsp sunflower oil
• 3 tbsp mixed spices
• 200 g cherry tomatoes
• 75 g frozen petit pois
• 1 large handful spinach or watercress
• 1 small handful fresh coriander leaves

Cookware

• oven
• baking tray
• large pan

Method

1. Preheat oven to 180°C.
2. Boil new potatoes diced for 5 minutes to 6 minutes until tender. Drain and reserve 3 tablespoons of the cooking water.
3. While the potatoes are cooking, toss cauliflower florets in ground turmeric, chilli flakes, and sunflower oil. Scatter the florets over a baking tray and roast for 12 minutes to 15 minutes.
4. Meanwhile, add mixed spices (fennel, cumin, coriander, caraway, and mustard seeds) to a large pan and fry for 2 minutes until fragrant. Tip in cherry tomatoes halved, the cooked potato, and the reserved cooking water, then bring to a simmer and gently cook for 10 minutes, adding the cauliflower and frozen petit pois to the pan for the final 5 minutes of cooking.
5. Stir through spinach or watercress and fresh coriander leaves until just wilted. Serve immediately.