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Roast Spiced Cauliflower and Romanesco Broccoli with Turmeric and Tomato
The first in a series of recipes created for Ramadan
Cauliflower and Broccoli
Roasted, sweetened and garnished with flavorsome ingredients to be topped with hummus.
- Cauliflower florets 500g
- Romanesco broccoli florets 500g
- Fresh chopped tomatoes 500g
- Coconut sugar 1 tbsp
- Fresh turmeric, finely grated 40g
- Fresh ginger, finely grated 40g
- Fresh limes, juiced and zested 2
- Cayenne pepper 1tsp
- Garlic, finely sliced 3 cloves
- Light olive oil 50ml
- Sea salt and pepper to taste
- Pour the light olive oil into a sauce pan and add the sliced garlic. Bring up to the heat, making sure to only let the garlic turn to a light golden brown colour. Quickly add the chopped tomatoes and the coconut sugar along with a pinch of salt and pepper, mix well and allow to cook on a medium heat for 20 minutes. With a pestle and mortar crush the coriander and cumin seeds, add in the fresh grated ginger and turmeric, the lime zest, juice and remaining olive oil. Mix well.
- Place the cauliflower and broccoli into a mixing bowl and pour over the spice mixture, adding the cayenne pepper. Mix and rub well, making sure the marinade is reaching all of the nooks and crannies. Allow to marinate for 30 minutes.
- Cumin seeds 1tsp
- Coriander seeds 1tsp
- Nigella seeds 1tsp
- Fresh coriander 1 small bunch
- Olive oil 100ml
- Humus 150g
- Hot water 100ml
- Heat the oven to 190C. Arrange the marinated vegetables onto a roasting tray and roast for 25-30 minutes. In a food processor mix the hummus and water together on a high speed, season lightly with salt and pepper.
- Arrange the roasted cauliflower and broccoli on plates, spooning over the tomato sauce and then drizzling the hummus dressing over the top. Chop the fresh coriander, stalks and all, sprinkle this over the dish and finally add the nigella seeds. Serve with Quinoa.