A beautiful recipe combining roasted cauliflower and potato, marinated in yogurt and spices, served with spiced yoghurt and naan. Slice like a pizza for the perfect sharing plate.
1 potato, peeled and chopped into small pieces
3 onions, roughly chopped
3-4 tsp sunflower oil
6-7 tbsp Greek style yoghurt
2 tsp Harissa paste
½ tsp ground cumin
¼ tsp chilli flakes
Roasted garlic flat bread
Fresh coriander, chopped
Preheat the oven to 200c or 180c (fan).
Start by chopping up the potato into 1cm pieces and add to a saucepan with the half cauliflower, chopped into small florets. Cover with boiling water and cook for five minutes. Drain and leave to one side.
Next make the marinade for the cauliflower by mixing 3 tbsp of the yoghurt with the harissa paste and ¼ tsp of salt in a bowl. Roughly chop one of the onions, and add to a roasting tray with the cauliflower, potato and marinade, with two teaspoons of sunflower oil. Roast in the oven for 30 minutes.
While the cauliflower is roasting in the oven, thinly slice the remaining two onions and fry in the remaining sunflower oil for 10-15 minutes until golden.
When the onion is ready, make the spiced yoghurt by adding 3-4 tbsp yoghurt to a bowl with the ground cumin, chilli powder, ¼ tsp salt and a little black pepper. Mix until combined.
Heat the roasted garlic flat bread for 10 minutes in the oven with the cauliflower. When everything is piping hot, assemble on a large plate or board. With the naan as the base, spoon on the spiced yoghurt and then pile the roast cauliflower and potato on top of the yoghurt. Sprinkle on some chopped fresh coriander and the fried onions. If desired, sprinkle on some chilli flakes.
To serve, use a pizza cutter to slice into pieces.