This article was written for Annabel & Grace, which is now part of Rest Less.
If you are also a fan of caramelised onion and roasted cauliflower, you may well appreciate knowing about this super simple, chuck-it-in-and-it’s-done recipe…
4
servings45
minutesJust combine everything and let the oven do the rest. Serve the roast cauliflower and red onions with yogurt and salad on the side as a main or add it to a wrap for a delish lunch.
Ingredients
1 small cauliflower (about 700g) separated into florets
1 large red onion, cut into wedges
4 tbsp tomato purée
2 tbsp sunflower oil
1 tsp salt
1 tsp ground turmeric
1 tsp chilli flakes
½ tsp black pepper
Directions
- Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces, too.
- Bring a large pan of water to the boil and add all the cauliflower. Cook for 3-4 minutes, until the cauliflower begins to soften, then drain.
- Preheat the oven to 200C/ 180C fan/gas 6. Tip the cauliflower into a roasting tray and add the onions.
- In a bowl, combine the rest of the ingredients and spread this paste all over the cauliflower and onions. Rub it in well so everything is evenly covered.
- Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm.
Notes
- This will keep in an airtight box in the fridge for 3-4 days. Reheat the roast cauliflower and red onions before serving.
Recipe from Chetna Makan’s Healthy Indian Vegetarian cookbook. BUY NOW
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