Oven Baked Cauliflower & Chickpea Muhammara

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a generous drizzle of olive oil over a high heat

Once hot, add your cauliflower florets with a generous pinch of salt and pepper and cook for 2-3 min or until lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks

Crush your garlic open by squashing it with the side of a knife and discard the skins

Drain and rinse your chickpeas

Once the cauliflower is lightly browned, add the onion wedges, chopped pepper, drained chickpeas and crushed garlic to the dish with your ras el hanout, vegetable stock mix and tomato paste

Add a pinch of salt and a generous pinch of sugar and give everything a good mix up

Add 300ml [400ml] [500ml] boiled water, stir it all together and put the dish in the oven, uncovered, for 25-30 min or until the sauce has thickened and the veg is tender

Meanwhile, add your white long grain rice to an oven-proof dish with your sultanas, a pinch of salt and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your sultana rice

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once cooked, remove the stew from the oven and add your romesco sauce and a knob of butter

Give everything a good mix up until the butter has melted – this is your oven baked cauliflower & chickpea muhammara