This dish is the perfect winter warmer but with an added light touch, which is perfect for this weird weather we are currently having. I’ve added my favourite spice – Rose Harissa to one of my favourite ingredients, the chickpea and paired it with roasted cauliflower and a dill yogurt for a comfort dish that I just know you are going to love as much as I do.
The dill yogurt is such a game-changer. Dill is such an underappreciated herb. I think that is because it has such a pungent taste, similar to that of fennel or celery that it can pack quite an unusual punch of flavour if not used correctly or paired with the right ingredients. It’s such an amazing addition to potato or grain dishes, such as this, or for anything that has a creamy dressing. It’s also really delicious and used commonly in vegan replacement dishes for seafood, cheese or egg. Basil, Chives, garlic and onion all pair great with it too. Which makes it such a versatile ingredient, especially in vegan or plant-based cooking. So, if you haven’t tried cooking with it before. I definitely suggest you try! Why not try my Green Split Pea Soup with Dill Coconut Cream or my Roast Carrot, Shallot and Butter Bean and Dill Salad with Olive Muffins
Another reason why I love this dish so much is that it has very little prep and the oven does all the magic for you. You only really need to chop a few herbs, blitz the sauce when cooked and coat the cauliflower in your marinade before cooking which makes it the perfect mid-week meal when you just really CBA to cook. Plus, roasted cauliflower is such a magical thing. Roasting it turns the florets general subtle flavour into one that is deep and caramelised that exudes sweetness and a nuttiness that you’re unable to get in any other cooking method. And the marinade sticks and coats to each crevice making sure each bite is a little flavour packed bomb that builds on the back of your palette.
Once you pair that nutty cauliflower that is soft and tender on the ends but still with a little bite on the stalks with creamy chickpeas that have been fried with smoked paprika, garlic, onion and rose harissa to create the ultimate feel-good comfort food. I actually love making extra of these chickpeas to keep in the fridge and then serve on toast or dip fresh sourdough into for a quick and easy lunch that is delicious as it is filling. I highly suggest you do the same.
This recipe serves two, but you can always double it and make enough to freeze – minus the yogurt topping (but that can easily be whipped up in seconds). Once cooked, combine the roasted cauliflower in small enough chunks to be easily contained and make sure to combine so the cauliflower is coated in enough sauce to survive the freezer. This will stop any freezer burn and will keep in the freezer for around 2 months. Just defrost and reheat in a pan or in the microwave. If you have too much leftover but don’t want to freeze you can easily blend the chickpeas and sauce together and then toss through pasta and add the roasted cauliflower chunks in at the end. Or blend it all together to make a delicious soup. Use coconut cream or your dill
If you fall in love with the roasted cauliflower, which really is the star of this dish and fancy adding more roasted cauliflower dishes to your menu, why not check out my Creamy Coconut Roast Cauliflower and Chickpea Curry, my Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad or my most requested dish – a Whole Roast Cauliflower with Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing.
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