This was my veggie dinner this week and it was delicious. I usually make cauliflower cheese but I’m going on holiday in a couple of weeks so needed something skinnier. Dishes like this make you realise that veggie dishes aren’t bland they are yummy and really flavoursome. It was nice and easy to make too and only 20 minutes in the oven …. Bonus!

Ingredients (serves 2)

• 1 cauliflower head, cut into small florets
• 1 banana shallot, peeled and finely diced
• 1 garlic clove, peeled and finely chopped (you may want to add 2 I had garlic bread on the side)
• 1 tbsp tomato puree
• ½ tbsp sweet smoked paprika
• Tin of chopped tomatoes (400g)
• ½ cinnamon stick
• ½ dried oregano
• ½ tsp dried thyme
• ¼ tsp red pepper flakes
• ¼ tsp sea salt
• Pinch sumac
• Crack of pepper
• Squeeze of anchovy paste, optional
• 200g feta cheese
• 1 tbsp chopped parsley, leaves only
• 2 tbsp olive oil for frying

Directions

1. Preheat oven to 190 degrees fan
2. Heat the olive oil in a frying pan. Add the shallots and cook until softened about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the puree and paprika and cook for another 30 seconds.
3. Add in the tinned tomatoes and fill half the tin with water and add that in too. Add the rest of the ingredients apart from the cauliflower and feta, bring to the boil and give it a good stir simmer for 5 minutes. Add the cauliflower florets and stir to coat pop on the lid and simmer for a further 10 minutes.
4. Remove the lid and transfer to an oven proof dish if you need to. Crumb over the feta in biggish chunks. Bake for 30 minutes so the feta has slightly browned on the top. Sprinkle over the parsley. Serve and Enjoy 😊