Dukkah Roasted Cauliflower with Spiced Tomato Sauce Recipe

Ingredients

1 cauliflower
1 tbsp dukkah
Sea salt
Freshly ground pepper
2 tbsp olive oil
150g bulgar wheat
400ml boiling water
2 red onions
2 garlic cloves
1 tsp ground cumin
1 tsp turmeric
1 tsp tinned cherry tomatoes
A handful of parsley
1 lemon
50g rocket

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Method

1. Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the base off the cauliflower and slice into chunky florets. Tear off the leaves. Arrange the cauliflower leaves and florets in a large roasting tin. Scatter over 1 tbsp dukkah and a pinch of pepper. Drizzle over 1 tbsp olive oil and toss the everything together till coated. Slide into the oven and roast for 25 mins, till tender and browned at the edges.

2. Meanwhile, tip the bulgar wheat into a large bowl. Top up with 300ml boiling water and cover the bowl with a plate. Set aside for 15 mins.

3. Peel the red onions and thinly slice them. Peel the garlic cloves and crush or finely chop them.

4. Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the sliced onion and garlic. Sprinkle in 1 tsp ground cumin, 1 tsp turmeric and a pinch of salt and pepper. Stir and fry for 5 mins, till slightly softened.

5. Stir the tinned cherry tomatoes into the onions. Pour in 100ml boiling water. Bring the sauce to the boil, then reduce to a simmer and cook for 10 mins, till slightly thickened.

6. Finely chop the parsley leaves and stalks. Zest the lemon. When the bulgar wheat is cooked, fluff it up with a fork. Stir in the chopped parsley, lemon zest and juice. Sprinkle in a little salt and pepper.

7. Divide beds of bulgar wheat onto plates and spoon over the spiced tomato sauce. Top with the roasted cauliflower florets and leaves, scraping any dukkah from the pan to sprinkle on top. Scatter over the rocket leaves and serve.