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• Spiced baked cauliflower with caper raita

Spiced baked cauliflower with caper raita

• Lulu Grimes

Published: October 7, 2015 at 7:08 PM

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Serves 6

Easy

Total time: 40 mins

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Try this rich cauliflower dish for a showstopping vegan main. It will go well with the Christmas veg, so will make a good Christmas day main for any non-meat eaters

Vegetarian

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Try our baked cauliflower then check out more cauliflower recipes. You need small caulis the size of your fist for this – it’s quite rich so don’t be tempted to use huge ones.

Ingredients

Nutrition

• 6 baby cauliflowers
• olive oil
• 3 tsp cumin
• 1½ tsp coriander
• 1½ tsp garam masala
• toasted and finely chopped to make 6 tbsp hazelnuts

CAPER RAITA

• 500g greek yogurt

• 2 shallots

  finely chopped

• a small bunch coriander

  finely chopped

• olive oil

• 6 tbsp baby capers

  rinsed and drained

Nutrition: per serving

• kcal368
• fat30.5g
• carbs10.1g
• fibre5.6g
• protein13.8g
• salt0.8g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 4. Trim the cauliflowers so the stem is flat if you need to. Mix 6 tbsp oil with the spices and nuts and plenty of seasoning and rub the mix all over the cauliflowers. Sit them in a shallow roasting tin. Roast for 30-35 minutes, or until they are tender in the centre and browned on top.

• step 2

  Meanwhile, mix the yoghurt with the shallot and coriander and spoon it into a bowl. Heat a little olive oil in a pan and fry the capers until they fizzle and pour it over the curd. Serve the raita with the cauliflower.

Try more of our cauliflower recipes here...

Authors

Lulu GrimesManaging editor

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