Roasted Cauliflower Tagine

Serves 4 //10 minutes to prep //35 minutes to cook

What you'll need: 

• Cauliflower 
• Olive Oil
• Rose Harissa Paste
• 1 Carrot - finely sliced
• 2 red onions - finely sliced
• 3 garlic cloves - finely sliced
• 400g tin chopped Tomatoes
• 400g chickpeas, drained and rinsed well 
• 2 cup fulls of Pearl Barley, Rinsed and cooked with 2 parts water for every 1 part Pearl Barley 

Fancier additions: 

• Top with soy yoghurt 
• Top with coriander
• Top with Almonds
• Top with chopped Apricots 
• Serve with home made hummus 

1. Preheat oven to 220'c /Fan 200c. Toss Cauliflower with 1/2 tbsp oil and 1/2 tbsp of Rose Harissa Paste and roast for 25 minutes until golden. Keep checking on it. 
2. Meanwhile add 1/2 tbsp of oil to large pan. Add onions, carrot, garlic and cook for 5 minutes then add 1/2 tbsp of harissa paste and cook for 1 more minute.
3. Add tomatoes, chickpeas and 200ml of boiling water. Stir. Season with salt and pepper. 
4. Bring to the boil then reduce heat and simmer for 20 minutes until sauce has thickened. 
5. Meanwhile cook Pearl Barley. Follow cooking instructions on packet
6. Remove tagine from heat. 
7. Take out cauliflower from oven
8. Divide sauce between dishes and top with Cauliflower and additional fancy bits if you have time.