Baked Cauliflower Recipe with Raita

Spiced baked cauliflower with caper raita

  • 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


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. 



  • 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


  • 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.

Try more of our cauliflower recipes here...

Vegan Buffalo Cauliflower Tacos

Nutritional Information

  • Kcals 368
  • Fat 30.5g
  • Carbs 10.1g
  • Fibre 5.6g
  • Protein 13.8g
  • Salt 0.8g