This is one of my favourite roast veggie dishes. Don’t be put off by the list of ingredients. Bung it all in an oven dish and do something else for the time it takes to cook. You can very much pick and choose what extra bits you add to this dish, as well as what you serve on the side. My partner for example, will quite literally spit out any bits of preserved lemon he finds in here (apparently, they taste like bleach?), but simply omitting them and squeezing a bit of lemon on the top instead works a treat too.
What's the A to V?
Cauliflower is a good source of choline, and the carrots are a good dose of beta-carotene which your body can turn into vitamin A. Serve with pearl barley, brown rice, or quinoa for some B-vitamin rich wholegrain.
Ingredients (serves 4):
1 red onion, chopped into quarters
1 fennel, chopped into 1-inch thick rings
1 small cauliflower, chopped into chunks
Roughly 250g of carrots (about 5), chopped into thin fingers
1 tsp of cumin
1 tsp of turmeric
1.5 tbsp of harissa and/or chermoula paste
2.5 tbsp of olive or garlic oil
Optional extras for sprinkling
A handful of sultanas
1 preserved lemon chopped into small pieces
A generous handful of coriander
For the tahini sauce
Juice of half a lemon
2 to 3 generous tsps of tahini
Splash of olive oil
1 tsp of soya or tamari sauce
Splash of water
Method
Place your chopped vegetables into an oven dish, and add your spices and olive oil. Mix well, and place in the oven at 200 degrees for 40-50 minutes, or until cooked through (use a knife to make sure the carrots are done).
Meanwhile, combine your tahini sauce ingredients in a bowl or ramekin. You’ll need to stir for at least 30 seconds until it has a pale beige consistency. Don’t be alarmed if it separates initially, just keep stirring and all will be well!
When the roast vegetables are done, turn off the oven and add in your preserved lemon, coriander and sultanas, mix, and put it back in the oven for a further 3-5 minutes.
Spoon over your tahini sauce, and serve with a sprinkling of coriander.