"When the going gets weird, the weird turn pro." Hunter S. Thompson

Roast Cauliflower Tangine

Serves four.

Ingredients

• 1 large cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tbsp (no, 3) harissa paste
• 400g tin chickpeas, drained and rinsed
• 50g dried apricots, roughly chopped
• 100g pitted green olives
• 400g tin chopped tomatoes
• 50g spinach
• Small bunch coriander, chopped
• Yogurt, to serve (optional)
• Couscous or quinoa, to serve (optional)

Method

1. Preheat oven to 220C (200C fan) mark 7. On a large baking sheet, mix cauliflower with 1 tbsp of the oil, the cumin seeds and some seasoning. Roast for 30-35min, turning halfway, until just tender and edges charred.
2. Meanwhilte, heat remaining 1 tbsp oil in a large pan; gentry fry onion until softened (about 10min). Add coriander, cinnamon and harissa and cook for 1 min. Stir in chickpeans, apricots and olives, Empty in tomatoes, then fill empty tin with water and add water to the pan. Bring to boil and simmer for 15 min.
3. Stir in spinach and roasted cauliflower. Check seasoning (aka add more chilli). Sprinkle over the coriander and serve with a dollop of yoghurt and wholegrain couscous or quinoa, if you like