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Roast and raw cauliflower, chickpeas, fennel and herbs
Serves 4 Starters and mains
Ingredients
- 1 medium cauliflower, approx. 800g, including leaves, divided into thirds
- 150g shallots, trimmed and cut into 1cm wedges
- 2tbsp olive oil
- 40g flaked almonds
- 3tbsp finely chopped flat-leaf parsley
- 2tbsp finely chopped dill
- ½ head fennel, trimmed and finely diced
- 70g cucumber, finely diced
- 1tsp ground cumin, or to taste
- 1tbsp lemon juice
- drizzle extra-virgin olive oil
For the roasted chickpeas
- drained
- ½tsp ground cumin
- ½tsp ground coriander
- ½tsp smoked paprika
- 1tbsp olive oil
Method
Heat the oven to 220C/ 200C F/Gas 7. Break two-thirds of the
cauliflower into small florets, reserving the rest, and roughly chop
the leaves. Arrange in a single layer on a large baking tray with the
shallots. Season with salt and pepper, drizzle the oil over and toss to
coat. Cook in the oven for 15 minutes, then add the almonds, toss again
and cook for a further 5 minutes until the florets and leaves are beginning
to char, the shallot is soft and the almonds golden. If the leaves char much more quickly, remove them from the tray and set aside.
Meanwhile, for the roasted chickpeas, tip the chickpeas on to a clean tea towel. Fold the tea towel over, enclosing the chickpeas, and rub back and forth to remove the skins. Pick out the skinned chickpeas and transfer to another baking tray. Add the chickpea spices, salt, pepper and olive oil and toss thoroughly. Roast in the oven for 20 minutes until crunchy, then remove from the oven and leave to cool for 5 minutes.
Coarsely grate the remaining cauliflower into a bowl. Add the parsley, dill, fennel and cucumber, then add the contents of both trays (including the cooked leaves) to the bowl, along with the cumin, lemon juice and a little drizzle of oil. Toss well and taste, adding more salt or cumin, as needed. Serve immediately.
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