Curried roast cauliflower and chickpeas with herby raita and Golden Glow sauerkraut

Preheat the oven to 200 C.

Wash and the cut the cauliflower into florets and place into a large mixing bowl.

Drain the chickpeas and pat dry with a tea towel to remove any excess moisture, then add to the cauliflower.

Then add the spices, oil, salt and pepper to the bowl and gently toss until the cauliflower and chickpeas are evenly coated.

Transfer the mixture onto a large baking tray and transfer to the oven to bake for 20-25 minutes until golden brown. Turn halfway through cooking to ensure the cauliflower is golden brown on all sides.

Meanwhile, prep the raita and pickled onions (optional).

Grate the cucumber, then give it a good squeeze to remove any excess moisture and transfer to a bowl.

Finely dice the coriander and mint and add to the cucumber together with the yoghurt and other remaining ingredients. Mix well and set aside until serving.

Thinly slice the red onion. Then add to the sugar and apple cider vinegar and mix well.

Plate Up! Spread the raita onto a serving platter and top with the roast cauliflower and chickpeas. Thinly slice the remaining cucumber and lay amongst the cauliflower and chickpeas together with the sauerkraut and pickled onions.

Variations: Substitute Greek yoghurt for a full fat plant-based coconut variety to make this vegan friendly.