Indian roasted cauliflower pineapple, chilli, with coronation dressing

Another winner from Jamie Oliver, looking out for our health and vegetable intake.  This makes eating your veges a taste and look sensation.  Give it a try.



Ingredients

2 heads of cauliflower
1/2 a medium pineapple
Olive oil
1 heaped teaspoon each of fennel seeds, black mustard seeds
30g flaked almonds
1 x 400g tin of chickpeas
1 level teaspoon ground turmeric
2 level teaspoons medium curry powder
1/2 bunch of fresh coriander
3cm piece of ginger
1 lemon
2 teaspoons mango chutney
200g natural yoghurt
1 fresh red chilli


Method

Preheat oven to 200 degrees Celsius.
Chop the cauliflower into large florets. Cook in a large pot of boiling salted water fro 6 to 8 minutes.
Drain and tip into a roasting pan.
Peel, core and chop pineapple into 3cm pieces, add to the roasting pan with 1 tablespoon of oil, fennel and mustard seeds and a pinch of salt and freshly ground black pepper. Toss together to combine and roast for 30 minutes.

Turn everything over and then add flaked almonds, drained tin chickpeas and cook for another 10 minutes, or until cauliflower is slightly charred.

Toast turmeric and curry powder in a dry pan on a low heat for a few minutes until you can smell the spices.  Tip into a blender with coriander stalks, ginger, lemon juice, mango chutney and half the yoghurt.  Whiz until smooth add remaining yoghurt until you achieve a consistency you like.

Pour onto a large platter, top with the cauliflower combination, garnish with sliced chilli and coriander leaves.

Serve with chapattis or other flat bread.

Veg never tasted so good!

Mamma Marmalade