Ingredients
- 1 tin of chopped tomatoes
- 200ml strong vegetable stock
- 2 cloves of garlic, crushed
- 2cm piece of ginger, peeled and grated
- 1 tsp sesame seeds, toasted
- 1 tsp honey
- ½ tsp cinnamon
- ½ tsp ground cumin
- 1 tsp za’atar (optional)
- 1 tin chickpeas, rinsed
- 1 cauliflower, trimmed and quartered
- 4 tbsp toasted sesame oil
- Salt and black pepper
1 Set the oven to 180 degrees.
2 Take a medium-sized roasting dish and add the tomatoes, stock, garlic, ginger, sesame seeds, honey and spices and bring to a gentle simmer on the hob. Cook for five minutes to let all the flavours get to know one another.
3 Add the chickpeas, then nestle the cauliflower in among them.
4 Drizzle the sesame oil over the cauliflower, season then bake for one hour, uncovered, until the cauliflower is tender.
