Tomato & Garlic Crusted Roast Cauliflower with Chickpeas

Preheat the oven to 190ºC.

Peel and finely slice the red onions, adding to a large sauce or stock pan with the coconut oil. Cover with a lid and heat gently, leaving to soften for 5 minutes. (If you don’t have a big enough pan that is oven proof sauté in a frying pan then transfer to a suitable casserole dish with a lid).

Wash and chop the tomatoes, drain and rinse the chickpeas, then once the onions are ready turn the heat off and tip both in, season with salt and pepper, add 1/4 cup water, stir well and leave to one side.

Peel the garlic cloves removing the tough stalk end. Crush slightly by placing them under the side of your knife and pressing down firmly with the heel of your hand (only if you’re using a big wide knife though, don’t press onto the blade of a small paring knife!) Add to a pestle and mortar with the paprika, cumin, thyme leaves (pull the sprigs through your fingers against their direction of growth and they’ll pick off easily) and olive oil. Pound well to a rough paste, then add the tomato purée smoothing it all together.

Turn the cauliflower over so the stalk end faces up, carefully trim the leaves away, wash them well and leave to drain to one side.

Remove the tough stalk leaving a flat base, then use your hands to cover the cauliflower in your spice paste rubbing it into all of the undulations before nestling it amongst your onion mixture. Cover with a snug lid and pop into the oven to roast for an hour.

Arrange your cauliflower leaves on a parchment lined tray and pop into the oven for 10-12 minutes until the edges are golden and crisp.

Take the lid off the pan, returning to the oven for a final 15 minutes to reduce the sauce.

Finely slice the spring onions if using and once the cauliflower is ready you can either transfer it to a serving dish or serve from the pan scattered with the spring onions and sesame seeds with your gorgeously crisp leaves alongside.