spiced baked cauliflower

Spiced baked cauliflower with caper raita

  • serves 6
  • A little effort

You need small caulis the size of your fist for this – it’s quite rich so don’t be tempted to use huge ones. They’ll go well with the Christmas veg, so will make a good Christmas day main for any non-meat eaters.



  • 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


  • 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