I love rustling up delicious veggie snacks with cauliflower and spices. This is really easy, perfect as a side or a light lunch. I used some leftover potatoes but the recipe is really flexible, if you want to add something else like courgettes or peppers!

Serves 2 

Ingredients

• 1 cauliflower

• Olive oil

• Handful of new potatoes (4-5)

• 2 tsp cumin

• 1 tsp turmeric

• 1tsp ground coriander 

• 2 cloves garlic 

• Handful of baby gem lettuce

• Tbsp tahini (optional)

 Method

1. Preheat the oven 180C

2. Remove leaves from cauliflower and cut into florets

3. Chop the potatoes into small pieces

4. Boil the cauliflower and potatoes in boiling water for 5-10 minutes

5. Crush the garlic

6. Add the vegetables to a roasting tin, cover in oil, spices and crushed garlic- add some paprika if you want it to have a little kick

7. Season with salt and pepper

8. Cook for around 25-30 mins until golden, giving it a good stir halfway through

9. I usually finish them off with a little fry in a frying pan, adding some chopped baby gem lettuce into the pan- cook for around 5 minutes

10. Serve this with a drizzle of tahini or a dollop of greek yoghurt!