Caramelised cauliflower, chickpea and sesame bake

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 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.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford