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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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Roasted Cauliflower and Aubergine with Feta and Almonds

Introduction

This is a nice simple veg-filled traybake, with a good contrast of textures and flavours: crisp, spiced cauliflower, soft feta, crunch from the almonds and a herby, lemony dressing. I’ve served it as a dinner party starter, but it would work just as well with flatbreads or cous cous for an easy weeknight dinner.

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Ingredients

aubergines, cut into thin wedges
cauliflower, cut into small florets
cauliflower greens, cut into bite-size pieces (young leaves only)
red onion, cut into eighths
olive oil
ground ginger
ground coriander
ground cumin
sea salt flakes
fresh coriander, roughly chopped
feta cheese, crumbled
flaked almonds, toasted
For the dressing:
lemon, zest and juice
extra virgin olive oil
honey
To serve:
natural yogurt and flatbreads or cous cous

Preview

This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Roasting Tin Around The World

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