Step 1

Heat a frying pan over a moderate-high heat. Add the olive oil and butter and once melted add the onion and sauté for 5 minutes until beginning to colour.

Step 2

Add the garlic, paprika, chilli and cauliflower florets. Continue to sauté over the heat for 6-8 minutes until the cauliflower starts to soften. Adjust the heat as needed so everything is sizzling but not burning. Seasoning with pinches of salt with each new addition.

Step 3

Add the drained chickpeas and cook for another 5-6 minutes until the chickpeas are golden and the cauliflower is al-dente.

Step 4

Make the sauce. In a bowl combine the yoghurt, oil and garlic. Add lemon juice and salt to taste. Spoon the sauce onto a plate using the back of the spoon to swirl out to the edge.

Step 5

Spoon over the chickpeas and cauliflower. Sprinkle over the herbs and serve warm with lemon wedges on the side.