Recipe courtesy of A Better Choice
Serves 4 | 60 mins
1 large cauliflower
7 tbsp extra virgin olive oil
1 brown onion, finely diced
2 clove garlic, roughly chopped
2 tbsp ras el hanout
2 400g tins cherry tomatoes
1 400g tin butterbeans, rinsed, drained
2 tbsp dill, roughly chopped
Natural yoghurt to serve
Steamed rice (optional), to serve
Pre-heat an oven to 220°C.
Cut the cauliflower into quarters, keeping some leaves intact. If you have a large cauliflower, cut it into smaller chunks.
Heat a large frying pan over a medium high heat and add 2 tbsp of olive oil. Add the cauliflower on a flat side, season well with salt and pepper, and cook to caramelise on both cut, flat sides then remove to a plate.
Add 2 tbsp more of oil to the pan along with the onions, garlic, ras el hanout and a pinch of salt. Cook this over a medium heat for 2-3 minutes then add the tinned cherry tomatoes and 1 cup of water, rinsing out the tins with the water before adding it to the pan. Simmer for 3-4 minutes, season to taste then nestle in the cauliflower, spooning over some tomato drizzle with a little more olive oil and cover with a crumpled piece of baking paper.
Bake in the preheated oven for 30-35 minutes, until the cauliflower has softened but not falling apart. Remove and spoon of the tomato over the cauliflower.
Combine the butterbeans, dill, lemon and 2 tbsp of olive oil, season to taste and mix. Spoon this over everything and serve with natural yoghurt and rice if using.