ROASTED CAULIFLOWER WITH SLOW-COOKED ONIONS

This Middle Eastern-inspired veggie main is packed full of flavour from rose harrisa paste and za’atar. Not only does it taste amazing, but it’s pocket-friendly thanks to lots of Remarksable Value ingredients.

INGREDIENTS

SERVES:

4 Remarksable Value M&S Select Farms brown onions, peeled and top and bottom sliced off, but kept whole

2 tbsp Remarksable Value British salted butter

1 Remarksable Value M&S Select Farms cauliflower, tough stalks from the outer leaves discarded, base trimmed

4 tbsp yogurt

3 tbsp M&S za’atar (or other spice of your choice)

750g Remarksable Value M&S Select Farms white potatoes, cut into 2-3cm cubes

½ Remarksable Value M&S Select Farms iceberg lettuce, shredded

½ Remarksable Value M&S Select Farms cucumber, diced

2 stalks Remarksable Value whole celery, diced

For the dip

6 tbsp yogurt

1-2 tsp M&S rose harissa paste

2 tbsp finely chopped mint

Store cupboard

4 tbsp sugar

METHOD

1: Preheat the oven to 190°C/170°C fan.

2: Place the onions into an ovenproof dish. Top each with the butter and season with salt and pepper. Sprinkle over the sugar and add a splash of water to the pan.

3: Put the cauliflower into the centre of a large ovenproof dish and surround with the potatoes. Drizzle 2-3 tbsp oil over the potatoes and cauliflower and sprinkle with salt. Mix the yogurt and 2 tbsp za’atar together and spread over the cauliflower. Sprinkle the remaining za’atar over the cauliflower, place into the oven and roast for 45 minutes, or until tender, depending on the size of the cauliflower.

4: Cover the onions and bake along with the cauliflower for around 35 minutes, or until tender. Remove the foil and place back into the oven, uncovered, for the last 8-10 minutes, or until the onions are golden.

5: Slice the cauliflower into 4 wedges. Toss the lettuce, cucumber and celery together to make a salad.

6: Make the dip by mixing the yogurt, rose harissa paste and mint together. Season to taste and spoon into bowls to serve alongside a wedge of cauliflower, some potatoes, an onion and some green salad. Sprinkle over more fresh mint to finish.

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