Spiced baked cauliflower with caper raita
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 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 shallotsfinely chopped
- a small bunch corianderfinely chopped
- olive oil
- 6 tbsp baby capersrinsed and drained
Nutrition: per serving
- kcal368
- fat30.5g
- carbs10.1g
- fibre5.6g
- protein13.8g
- salt0.8g
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.
