Maybe this dish was slightly autumnal given the temperature of 29c today! But after watching the Attenborough documentary, Extinction, at the weekend, one of my pledges is to cook food that is more local and seasonal. So maybe avocados may become an occasional buy from now on...
To make this dish, break up a small cauliflower into florets and put into a roasting tin. Add a red onion, quartered, some shredded greens, a tin of borlotti beans (recipe said chick peas but I'm saving them to make hummus). Add 2 tsps each of cumin and coriander, 1tsp of smoked paprika, chopped fresh ginger, 1 tsp sea salt. Drizzle 2 tbsp olive oil over the top then give it a good stir.
Bake in oven - 180c - for 45mins, turning half way through. In the interim, make the dressing: 2 tbsps tahini, juice of lemon, 2 tbsp olive oil, pinch salt. When veg is roasted, pour the dressing over the top and sprinkle with fresh coriander and a handful of toasted pumpkin seeds.
Recipe from The Green Roasting Tin by Rukmini Iyer.