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Spiced baked cauliflower with caper raita

Name: Spiced baked cauliflower with caper raita
Total time: 40 min
Ingredients: baby cauliflowers 6; olive oil; cumin 3 tsp; coriander 1½ tsp; garam masala 1½ tsp; hazelnuts toasted and finely chopped to make 6 tbsp; greek yogurt 500g; shallots 2, finely chopped; coriander a small bunch, finely chopped; olive oil; baby capers 6 tbsp, rinsed and drained

40 minutes
serves 6
Easy

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

By Lulu Grimes

Published: October 7, 2015 at 7:08 pm

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

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

CAPER RAITA

greek yogurt 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.