How to make roasted cauliflower with shallots and green beans

This one is perfect for those not giving up on veganism after Veganuary (Beverley Hicks)

Whole roasted spiced baby cauliflower with green beans and shallots

Roasting a whole cauliflower turns it into something more than just a plain old vegetable side dish. Here it becomes the star of the show.

Serves 1

2 baby cauliflowers
3 banana shallots, quartered then sliced length ways
150g fine green beans

For the spice mix

1tsp ground turmeric
½tsp ground cumin
½tsp ground coriander
½tsp garlic granules
¼tsp asafoetida
½tsp salt
¼tsp freshly ground white pepper

Preheat the oven to 180C. Combine the spice mix ingredients together in a bowl and put to one side.

Rip any large leaves from the cauliflowers and trim the base. Pour 2tbsp rapeseed oil into a rimmed baking dish, roll the cauliflowers around in the oil so they are completely coated, remove to a plate. Tip the sliced shallots into the same dish and mix to with the remaining oil.

Sprinkle the spice mix over the cauliflowers, lifting them up to make sure all the surface is covered.

Place on top of the shallots with the stems facing up and roast in a preheated oven for 30 minutes then turn them over and continue roasting for another 20-25 minutes.

Meanwhile, steam the green beans for 5 minutes or until tender.

When the cauliflowers are cooked push to one side of the roasting dish and tip in the steamed beans. Mix together with the shallots and any remaining spice mix.

To serve, spoon the beans and shallots onto a warmed plate and top with the roasted cauliflowers.

Follow Beverley Hicks @littlechelseakitchen