CAULIFLOWER LAMB RECIPES

Preheat the oven to 220°C/fan 200°C/gas mark 7. Pull the leaves off the cauliflower and cut the core out of the bottom. Bring a large pan of water to the boil and add the cauliflower. Cook for 5 minutes, or until beginning to soften. Drain and leave to steam dry for a further 5 minutes.

Whisk together 2 tbsp oil, the coriander, cumin, turmeric and cinnamon. Place the cauliflower in a large round oven dish, big enough to later take the lentils. Generously rub the cauliflower all over with the spice and oil mix and season to taste. Place in the preheated oven and roast uncovered for 20 minutes. 

Meanwhile, add the remaining olive oil and the shallots to a medium frying pan over a medium heat and fry for 7-10 minutes, until the shallots begin to turn golden brown and caramelised. Add the garlic, sumac and apricots and cook for a further 2 minutes. Stir through the lentils and stock and season to taste. 

Remove the cauliflower from the oven and spoon the lentils and shallots around. Return the cauliflower to the oven for a further 20-30 minutes or until tender. 

Once the lentils are cooked, squeeze the lemon juice over the top. Scatter the cauliflower and lentils with the toasted almonds, pomegranate seeds, parsley and mint. Serve the cauliflower sliced into chunky wedges. 

1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
2. Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
3. Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
4. Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
5. Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
6. Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
7. Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
8. Meanwhile, fill a small pan with water and bring to the boil.
9. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
10. Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
11. Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.