Instructions

1. Preheat the oven to 180°C.
2. Discard the outer leaves of the cauliflower - put the tender ones aside. Cut the cauliflower into florets.
3. Line the base of a large roasting dish with the cauliflower leaves.
4. Peel and cut the onion and beetroot into slim wedges. Put them in the tray, together with the cauliflower florets and tomatoes. Tuck the garlic cloves (unpeeled) between the vegetables.
5. Scatter the spices on top, drizzle with oil, then season with salt & pepper. Toss gently. Add the bay leaf and star anise too.
6. Pour over a glass of water or white wine, then cover the dish with foil.
7. Roast in the oven for 45 minutes. Take off the foil, toss and put it back in the oven for 5 minutes.
8. Meanwhile, cook the pasta according to the packet’s instructions. Drain, then keep it warm under a lid.
9. When the roasted vegetables are tender, transfer them to a saucepan, together with the cooking jus. Discard the skin of the garlic, the bay leaf and star anise. Add the stock cube and about 350 ml water. Add the drained chickpeas and bring to the boil.
10. Turn off the heat and add the parsley or dill. Using a stick blender, whiz the mixture into a slightly textured sauce. Add more water if it’s too thick.
11. Mix in the pasta, then serve with feta or plant based soft cheese crumbled on top.