Chicken Schwarma and cauliflower: (serves 4, prep 5-10 mins, cooking 40 mins)

a family crowd pleaser, stolen from The Five O'Clock Apron...

Ingredients
chicken mini fillets (or thighs, but my family prefers mini fillets)
4 tablespoons of natural yoghurt
1 tsp ground ginger (tastes better than fresh for some reason)
1/2 tsp ground turmeric
3 garlic cloves, unpeeled and whole

1 large cauliflower
olive oil
1 garlic clove minced
2 teaspoons of fennel seeds

Method
CHICKEN: 2-4 hours before cooking, marinade the chicken in the yoghurt and spices. When ready to cook, lay flat on a baking tray covered in the marinade and oven cook for about 35 mins on 180 C

CAULIFLOWER: dice it then boil for 2 mins. drain. heat the olive oil in a pan and on the lowest possible heat, slow fry the cauliflower and garlic with the lid on for 20 mins. Add the fennel seeds and continue for another 20 mins. then serve.