I like to serve this with hommus (a bought tub makes life easy), though natural yoghurt or babaghanoush (aubergine dip) are also delicious accompaniments.
1 whole cauliflower, tough outer leaves trimmed off
2 tbs olive oil
½ tsp salt
½ tsp ground black pepper
2 tsp paprika
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 clove garlic, minced
Zest and juice of 1 lemon, plus zest of 1 extra lemon for serving
200g (7oz) tub plain hommus
50g (1/4 cup) toasted flaked almonds
45g (1/4 cup) dried apricots, sliced
A big handful of fresh mint leaves
1. Set your oven to 200°C/400°F, combination steam setting. If your oven has variable humidity, use 60%.
2. Mix the oil, salt, pepper, spices, garlic and lemon zest and juice in a small bowl. Rub this mixture all over the cauliflower, ensuring you cover it well. Put the cauliflower into a roasting pan and cook until it’s well browned on the outside and soft in the middle, about 45 minutes.
3. To serve, spread the hommus over a platter. Top with the cooked cauliflower and scatter with almonds, apricots, mint leaves and the extra lemon zest. Serve hot or warm in wedges.
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