This is kinda a cheat recipe because I use a pre-made spice mix, but sure whatever makes life easier when you have kids (or don’t have kids, just a busy life!). This has become our favourite meal at the moment, and I’ve been making it at least once a week. The kids can’t get enough of it and I’m very happy about that. Rian has even been saying that cauliflower is his favourite food! Since the kids love it so much, I had to share it.
Cruciferous veggies (like cauliflower, cabbage and broccoli) are really good for us, and this dish also has chickpeas which are a great source of protein, and potatoes, which are just always great! To be completely honest, my kids don’t eat the onion, but they do eat the rest of it, which is a win!
I use a Bombay Potatoes spice mix from Green Saffron, which is really delicious and also mild enough for the kids. But if you can’t get a similar spice mix, you could use any spices you like, curry powder or curry paste. I think it’d be lovely with turmeric, cumin and paprika. The cauliflower really soaks up the spices and is amazing. I’m not always a big fan of cauliflower, but when it’s roasted with spices it is completely different. Adding cauliflower and chickpeas to the Bombay Potatoes dish really makes into a whole meal.
You could also use different veggies if you like, other root vegetables like carrots, parsnip or swede, or sweet potatoes, or butternut squash, different beans, it’s completely versatile. I really want to try it with butternut squash and chickpeas. The soya yoghurt or coconut cream can help to cool down the dish for kids, and the coriander leaves are totally optional for anyone who doesn’t like it, but make it extra yummy.
Serves about 4 as a main meal or more as a side dish
1 head of cauliflower
5 medium potatoes (I like rooster potatoes)
1 onion (any kind, but red onion looks nice!)
2 tins of chickpeas
1 packet of Bombay Potatoes spice mix or any spices and seasoning you like
2-4 tbsp. of oil (I used sunflower oil)
Plain soya yoghurt or coconut cream to drizzle on top (optional)
Fresh coriander leaves (optional)
Preheat the oven to 180 degrees Celsius.
Chop the cauliflower into florets, the potatoes into bite size cubes (unpeeled if you like), and peel and slice the onion. Drain and rinse the chickpeas.
Add the veggies and chickpeas to a large roasting tin and mix with the spices and oil. I mixed it up in one roasting tin, but then spread it out onto two roasting tins, as it’s quite a lot of food!
Roast in the oven for about 30 minutes, stirring once or twice during the cooking time so that it cooks evenly.
Serve with a drizzle of soy yoghurt or coconut cream, and chopped coriander leaves, if using.