Spiced baked cauliflower with caper raita

Name: Spiced baked cauliflower with caper raita
Total time: 40 min
Yield: serves 6
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

40 minutes
serves 6
Easy

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

October 7, 2015 at 7:08 pm

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.