Roasted Cauliflower & Chickpeas with Lemon Yoghurt Sauce

This is a vegetarian side or meal that you can whip up with little time and effort, looks amazing and tastes great.  (What more can you ask for?)  Cauliflower florets and tinned chickpeas drizzled in olive oil are baked in a hot oven with a little garlic, salt and pepper, a sprinkling of Japanese Panko breadcrumbs and grated Parmesan cheese which adds flavour and crunch.  The hero of the dish, however, is the accompanying lemon and yoghurt sauce.  It brings the dish alive with its tanginess and creaminess.  My preserved lemon parsley yoghurt dip would also go well with this.

Serves 5

INGREDIENTS

• 1 head cauliflower, cut into florets roughly the same size
• 400g/ 14oz tinned chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 3 garlic cloves, finely chopped
• ½ teaspoon sea salt
• a few turn of freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons Japanese Panko breadcrumbs

Lemon yoghurt sauce:

• 1 cup Greek yoghurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 small garlic, peeled and smashed
• sea salt and freshly ground black pepper to taste
• 1 tablespoon chopped dill or mint

METHOD

1. In a large baking dish, place cauliflower florets, chickpeas, chopped garlic, salt and pepper.  Drizzle with olive oil.  Toss with a wooden spoon to combine.  Sprinkle cheese and breadcrumbs on top.
2. Roast in a preheated 200°C/400°F oven for 15-20 minutes or until the cauliflower florets are soft and golden around the edges.  Give everything a toss halfway to prevent burning and after it comes out of the oven.
3. Make lemon yoghurt sauce by combining all ingredients in a bowl.  Serve with the roasted vegetables.

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