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
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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.
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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