Roast cauli flower and red onions

There’s not much to do in this recipe – just combine everything and let the oven do the rest. The spicing is very simple, too. Serve as part of a feast table, or with yogurt and salad on the side. It’s super with naan or chapatti, and great in a wrap for lunch or a picnic.

SERVES 4

1 small cauliflower (about 700g)

1 large red onion, cut into wedges

4 tbsp tomato purée

2 tbsp sunflower oil

1 tsp salt

1 tsp ground turmeric

1 tsp chilli flakes

½ tsp black pepper

• Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces, too. 
• Bring a large pan of water to the boil and add all the cauliflower. Cook for 3-4 minutes, until the cauliflower begins to soften, then drain. 
• Preheat the oven to 200C/ 180C fan/gas 6. Tip the cauliflower into a roasting tray and add the onions. 
• In a bowl, combine the rest of the ingredients and spread this paste all over the cauliflower and onions. Rub it in well so everything is evenly covered.   
• Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm. 
• This will keep in an airtight box in the fridge for 3-4 days. Reheat before serving.