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, ஃபோலேட், pantothenic acid and manganese.  And chickpeas are good for you too!

தேவையான பொருட்கள் உதவுகிறது 2 (as a main course with rice, அல்லது 3 செய்ய 4 as a side dish)

a cauliflower, வெட்டப்படுகின்றன (into around 1cm slices)

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

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

a 400g can of chickpeas

உலர்ந்த, சீரகம் விதை அரை டீஸ்பூன்

தாவர எண்ணெய்

உப்பு மற்றும் மிளகு

For the dressing to taste*

2 handfuls of raisins (60கிராம்)

the juice of a lemon

a 2cm piece of ginger, அரைக்கப்பட்ட

2 garlic cloves, அரைக்கப்பட்ட

2 tablespoons of toasted sesame oil

சோயா சாஸ் ஒரு தேக்கரண்டி

a teaspoon of dried chillies




செய்முறை

200C செய்ய Preheat அடுப்பில் (500எஃப், gas குறி 6)

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

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, சீசன் உப்பு, 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 அரிசி (பயன்படுத்தி இருந்தால்,)

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