*This recipe is gluten-free according to industry standards
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Ingredients
- olive oil 3 tbsp
- chipotle paste 3 tbsp
- garlic granules 1 tsp
- cauliflower florets 700g, plus any small, tender leaves
- soured cream 150g
- Tajín 1½ tsp, or a mix of ½ tsp salt, ½ tsp mild chilli powder and the zest of ½ lime
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Pour the olive oil, 2 tbsp of the chipotle paste and the garlic granules into a large mixing bowl. Season with salt and mix well. Add the cauliflower florets and toss together. Tip into a roasting dish with any leaves and mix well. Roast for 35-40 minutes or until charred and smoky.
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Step 2
Mix together the remaining chipotle paste and soured cream in a serving bowl.
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Step 3
To serve, tip the cauliflower florets onto a serving plate and drizzle over the remaining oil. Scatter over the Tajín and serve with the chipotle soured cream for dunking.
Nutritional Information
- Kcals 232
- Fat 17.1g
- Saturates 6.1g
- Carbs 11.7g
- Sugars 8.6g
- Fibre 4.1g
- Protein 5.9g
- Salt 1.1g
