Chetna Makan's roast cauliflower and red onions - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s roast cauliflower and red onions By You Magazine - June 14, 2020 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 the roast cauliflower and red onions 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. Image: Nassima Rothacker. Food styling: Sian Henley. Props styling: Morag Farquhar 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 1. Cut the cauliflower into small florets. Don’t discard the leaves and stem – cut them into small pieces, too. 2. 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. 3. Preheat the oven to 200C/ 180C fan/gas 6. Tip the cauliflower into a roasting tray and add the onions. 4. 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. 5. Roast the vegetables for 40 minutes, until golden, turning halfway through cooking. Serve warm. 6. This will keep in an airtight box in the fridge for 3-4 days. Reheat the roast cauliflower and red onions before serving. Now buy Chetna’ s brilliant book Our recipes are from Chetna’s Healthy Indian Vegetarian by Chetna Makan, which is published by Mitchell Beazley, price £20. To order a copy go to octopusbooks.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved