Preheat the oven to
200°C/400°F. Blanch the cauliflower in a pan of
boiling water for one minute, then drain and
refresh in cold water. Pat dry with kitchen
paper. Put the vegetables on a non stick baking
tray and drizzle with oil. Add the chopped herbs
and season with salt and pepper. Roast for 15 to
20 minutes until golden brown, turning the
vegetables halfway. Remove and keep warm.
In a heavy bottomed saucepan, melt the coconut
oil over a medium heat and gently sweat the
onion and garlic with the cinnamon, bay leaves,
thyme and allspice until golden brown, stirring
Add the honey, cider vinegar, chicken broth and
chopped tomatoes. Reduce the heat to a gentle
simmer and cook for 20 minutes. Season to taste
and remove the cinnamon, bay leaves and thyme
before adding the roast vegetables. Cook for 5
minutes to bring all of the flavours together.
Serve with lots of chopped parsley and koftas.