The slightly caramelised cauliflower and potatoes are a great counterfoil for the punchy dressing.  Serve with rice for a satisfying main course, or as a delicious side dish.  Start by using half the dressing ingredients until you get it just as tart and spicy (or mild) as you like it, the soaked raisins add a delicious hint of sweetness.  Cauliflower is a cruciferous vegetable with thiamin, riboflavin, phosphorus and potassium, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid and manganese.  And chickpeas are good for you too!

Ingredients serves 2 (as a main course with rice, or 3 to 4 as a side dish)

a cauliflower, sliced (into around 1cm slices)

2 medium potatoes (about 400g) scrubbed, halved and each half cut into quarters

a red onion, sliced, save a quarter to garnish later

a 400g can of chickpeas

half a teaspoon of dried cumin seed

vegetable oil

salt and pepper

For the dressing  to taste*

2 handfuls of raisins (60g)

the juice of a lemon

a 2cm piece of ginger, minced

2 garlic cloves, minced

2 tablespoons of toasted sesame oil

a tablespoon of soy sauce

a teaspoon of dried chillies




Method

Preheat the oven to 200C (500F, gas mark 6)

Toss the potatoes, cauliflower and three quarters of the red onion in oil and roast for 30 minutes

Meanwhile make the dressing, (I use a small jar with a lid so it can be shaken, and any left over can be stored). You could just shake all the ingredients together for a strong dressing or add them gradually and taste as you go*

Once the vegetables have been roasting for half an hour remove them from the oven, season with salt, pepper and the cumin seed and toss around in the oil.  Roast for another 20 minutes or so until they are tender.  Nows the time to put on the rice (if using)

Once the vegetables are soft, golden and slightly caramelised, pour over the dressing and garnish with the raw, sliced red onion