This recipe serves up something a little different and it also offers so much versatility in how you can use it. It can be a lovely vegetarian or vegan main meal alternative, a gorgeous side dish for something meaty or fishy or served up as a large platter when added to a shared spread. Salads don’t always have to include lettuce and tomatoes and sometimes it’s good to remind ourselves of that and step outside our royal comfort zone. Doing something different and trying something new is what life is all about.

Roasting the cauliflower with the steam and convection (fan forced) heat combo, that you are hopefully getting to know oh so well by now, is brilliant. We want that roasty toasty flavour from some browning but we also want tenderness. We want the balance. That’s what Combination Steam is all about. A double whammy of two cooking methods simultaneously so you can get the best of both worlds. Flavour and texture from the browning and tenderness from the steam.

You could really take this to so many different places but the Queen, for today, has gone a little Middle Eastern with the flavours and ingredients. If you wanted to replace the chickpeas with kidney beans and finish with some corn kernels, fresh coriander leaves, fresh tomato and avocado you could take this to a Mexican place. Another idea would be to use some cannellini beans instead of the chickpeas and then dress it up with fresh basil, semi dried tomatoes, olives and some soft buffalo mozzarella and go Italiano.

I would serve the version below with some lovely warm pita style bread and some hommus. If it was Mexican style I would go with plain tortilla chips and salsa and for the Italian version, some crusty ciabatta or focaccia and some lovely pesto. Remember - a recipe is just a place to dip your well heeled toe into the water - always use it as inspiration.

Serve this one warm or at room temperature - both work very well. Let’s get cooking!

Serves 4 as a main, many as a shared platter or 6-8 as a side

1 large cauliflower (cut into bite sized florets)
400g can chickpeas (drained and rinsed)
½ tsp ea smoked paprika, ground cumin, ground coriander
¼ tsp sumac
¼ bunch mint leaves
¼ bunch flat leaf parsley leaves
1 cup fresh rocket (arugula) leaves
¼ cup slithered almonds
1 pomegranate
2 tbs extra virgin olive oil
1 tbs lemon juice
1-2 tbs Greek yoghurt*
pita breads and hommus to serve if desired

1. Select Combination Steam (Hot Air+Steaming) and set the temperature to 220°C. (For variable Steam ovens set Steam to 40% or medium) Allow to pre-heat.

2. Meanwhile, combine the cauliflower florets, chickpeas, almonds, paprika, cumin and coriander in a large bowl. Add a pinch of salt and black pepper and a drizzle of olive oil and toss with your hands to coat in the spices. Spread the spiced cauliflower and chickpeas out in a single layer on a large baking tray (or two) lined with baking paper.

3. Place the tray/s into the preheated Combi Steam oven and cook for 12-15 minutes - until cauli is a little browned and tender. Remove and set aside.

4. Halve the pomegranate cross ways. Hold cut side down over a bowl and tap the top on the skin firmly with the back of a spoon so that the seeds “fall” out into the bowl. Remove as many seeds as possible, keeping the juice also.**

5. Combine the extra virgin olive oil, lemon juice, yoghurt and sumac in a small jar or dish to make a dressing. Season with a little salt and pepper.

6. Arrange the cauliflower, chickpeas, herb leaves and rocket on a serving platter or in a large serving bowl. Drizzle over the dressing and toss very gently to coat. Sprinkle over the pomegranate seeds to serve.

*for a vegan/non dairy version use coconut yoghurt instead of Greek yoghurt

**if pomegranates are not in season or available in your fruit & veg store you can sometimes buy frozen “seeds” in packets in good food stores, delis or some supermarkets

A little something new and different with some interesting textures and flavours. It may well become your showstopper “bring a plate” dish or a regular alongside some lamb chops or pan fried fish.

I hope you enjoy it!

Happy Combi Steaming!

The CSQ. x