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.


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


  • 500g greek yogurt
  • 2 shallots, finely chopped
  • a small bunch coriander, finely chopped
  • olive oil
  • 6 tbsp baby capers, 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.


Lulu GrimesManaging editor

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