Cauli Gosh!!

Katie Garden has given us some belting batch-cook inspiration with this veg-heavy, Moroccan-inspired recipe...

Katie is the owner of Tiffin Time, a lunchtime takeaway and delivery service based in Old Market, Bristol. The varied menu of hearty, delicious dishes changes each week, and is inspired by food from around the globe.

There are always plenty of options for those with allergies and intolerances and, as the ingredients are seasonal and sourced responsibly, these lunches make you feel good in more ways than one.

“Since opening in 2015, Tiffin Time has held a commitment to the environment,” says Katie. “Our small menus – which are predominantly vegetarian and vegan – help to minimise food waste, and we’re mindful about quantity production.

“Lunches to takeaway are served in biodegradable boxes or delivered in reusable tiffin tins, via pedal power. Customers are rewarded for bringing their own lunchbox or cup for coffees and smoothies, too.”

ROASTED CAULIFLOWER, APRICOT AND CHICKPEA TAGINE

SERVES 5-6

1 large cauliflower, cut into florets

1 tsp ground cumin

good-quality rapeseed oil

1 large white onion, finely diced

3 garlic cloves, finely chopped

2 celery stalks, finely diced

2cm piece fresh ginger, finely chopped

1 tsp ground turmeric

1 tsp ground cinnamon

100g red lentils

1 x 400g tin chopped tomatoes

1 ltr good-quality vegetable stock

1 x 400g tin cooked chickpeas

100g dried apricots, roughly chopped

1 small bunch coriander, leaves picked and finely chopped

1 small bunch flat leaf parsley, leaves picked and finely chopped

large handful flaked almonds, toasted

1 Preheat the oven to 190C/375F/gas mark 5.

2 Add the cauliflower florets to a large roasting pan and sprinkle the ground cumin all over. Season well with sea salt flakes and some pepper, drizzle with rapeseed oil and make sure all the cauliflower is rolled and covered in the cumin and seasoning. Roast for 30-40 minutes, stirring halfway through.

3 Heat 2 tbsp oil in a heavy-based pot. Add the onion, garlic, celery and ginger and fry gently for 5 minutes or until tender.

4 Add the turmeric and cinnamon and season with about 1 tsp black pepper. Stir well until the onion mixture is well covered. Add the lentils and stir until they are also coated.

5 Add the chopped tomatoes, stock and chickpeas and stir well. Cover, leaving the lid slightly ajar, and simmer gently for 40 minutes, stirring occasionally.

6 Then add the apricots, chopped coriander and all but a garnish’s worth of the chopped parsley. Stir and allow it to bubble away without the lid for a further 10-15 minutes.

7 Add the roasted cauliflower and check the seasoning. Garnish with the remaining parsley and toasted almonds. Serve with natural or vegan yoghurt, as well as couscous or flatbreads.

Tiffin Time, 13 Midland Road, Bristol BS2 0JT; 0117 954 0204; tiffintime.co.uk