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.
Ingredients
- baby cauliflowers 6
- olive oil
- cumin 3 tsp
- coriander 1 1/2 tsp
- garam masala or 1/2 tsp
- hazelnuts to make 6 tbsp
- Greek yoghurt 500g
- shallots 2, finely chopped
- coriander a small bunch finely chopped
- olive oil
- baby capers 6 tbsp, rinsed and drained
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.
Nutritional Information
- Kcals 368
- Fat 30.5g
- Carbs 10.1g
- Fibre 5.6g
- Protein 13.8g
- Salt 0.8g
