Turmeric cauliflower and chickpea bake

Ingredients

For 1 serving

• Cauliflower250 g
• Cooked chickpeas120 g
• Chickpea flour30 g
• Onion50 g
• Extra virgin olive oil1 tablespoon
• Turmeric1 teaspoon
• Cumin1 pinch
• Cilantro3 g
• Saltto taste

In season: October – March

Method

1. Put a pan of water on to boil and preheat the oven to 200 °C (conventional). Break the cauliflower into florets and rinse them.
2. When the water boils, salt it and cook the florets for 8 minutes, until tender; drain well and mash roughly with a fork.
3. Meanwhile chop the onion. Heat half the oil in a frying pan over medium heat, add the onion, turmeric and cumin and cook for 4 minutes, until the onion is soft and fragrant.
4. In a bowl combine the cauliflower, spiced onion, drained cooked chickpeas, chickpea flour, three or four spoonfuls of water and the salt; mix until compact.
5. Transfer to a greased cocotte, level it and brush with the remaining oil.
6. Bake at 200 °C for 20 minutes, until golden and dry on top. Finish with chopped fresh coriander.