Name: Roasted Cauliflower With Black & White Houmous
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 150ml olive oil, plus extra to serve; 3 curry leaf sprigs (about 30 leaves); 1 x 570g jar of black (or regular) chickpeas, drained, rinsed and patted dry; ½ a cauliflower head, cut into bite-size florets; 1 large onion, peeled and cut into 8 wedges; 4 tsp garam masala; 1 tsp ground turmeric; 1½ tsp onion granules; 1 tsp garlic granules; ½ tsp caster sugar; 2 tsp cornflour; 2 tsp lemon juice; 200g houmous, shop-bought or homemade; ¼ tsp chaat masala, to finish (optional); Fine sea salt

VMG Recipes