Roasted Cauliflower Naan

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.

Ingredients
½ cauliflower, roughly chopped
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
salt
½ tsp ground cumin
¼ tsp chilli flakes
black pepper
roasted garlic flat bread
fresh coriander, chopped

Method

– Preheat the oven to 200°C / 180°C with a fan.

– Add the chopped potatoes and cauliflower to a saucepan. Cover with boiling water and cook for 5 minutes. Drain and leave to one side.

– Prepare the marinade by mixing 3 tbsp of the yoghurt with the harissa paste and ¼ tsp of salt in a bowl.

– Add 1 chopped onion, cauliflower, potato and marinade, and drizzle with 2tbsp of sunflower oil. Roast in the oven for 30 minutes.

– Meanwhile, add 2tbsp oil to a hot pan. Add the remaining two onions and cook for 10-15 minutes until golden.

– Add 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.