Olive Magazine
Baked Cauliflower Recipe with Raita

Spiced baked cauliflower with caper raita

Published: October 7, 2015 at 7:08 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal368
fat30.5g
carbs10.1g
fibre5.6g
protein13.8g
salt0.8g
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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

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

CAPER RAITA

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

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