Cauliflower has it all : cheap, healthy, good looking and a creative protagonist in the world kitchen.
Cut the cauliflower in smaller pieces. If the cauliflower is fresh, you can use it all. Blanch shortly. The brand new book of Ottolenghi, Simple, gives me even more inspiration.
Chop and fry 1 onion, 4 garlic cloves and 1 peperoncini in a mixture of butter and olive oil (use a pan which you can put in the oven also). Add 1 table spoon of cumin seeds and 2 teaspoons of curry powder. Bake and add 1 table spoon of grain mustard. Add 125 ml of light cream, 1 teaspoon of tahini thoroughly mixed with lemon juice. Taste, add pepper and salt. Mix with the cauliflower and 1 can of chickpeas (drained and rinsed). Put a mixture of breadcrumb, grated parmigiano and chopped fresh parsley on the cauliflower. Put in the oven at 200° for approx 20-30 mins, until the cauliflower is al dente and the surface golden brown.
All-in one, awesome in every aspect!