Spiced baby cauliflowers with caper raita

So, in case you were wondering what a vegetarian might have as their main course on christmas day (nut loaf and tart/quiche/pie, not withstanding), I thought I would share this recipe for spiced baby cauliflower with a caper raita. The recipe featured in the December Olive magazine (the subscription to which was a previous christmas gift for Mother in law Spread). I spotted it whilst flicking through the magazine and decided that this was what I wanted to accompany the usual roast vegetables on the day. I did of course, embellish the recipe slightly and Mother in law Spread sourced the baby caulis for me at Waitrose.


What you will need
2 baby cauliflowers
2 tea spoons ground cumin
1 tea spoon ground coriander
1 tea spoon garam masala
1 handful of lightly crushed hazelnuts
1 tablespoon of olive oil


For the dressing
3 table spoons greek yogurt
2 shallots
1 clove garlic
2 table spoons capers
Fresh coriander
1/2 tea spoon cayenne pepper


Firstly, mix together all the spices with the oil. Using a brush or your fingers, spread the spiced oil over the top of the baby cauliflower heads and season with plenty of salt. Finally sprinkle over the lightly crushed hazelnuts.

 

Set aside until ready to cook and roast in the oven at 180 degrees for 30-35 minutes until cooked through.


Meanwhile, rinse the capers and chop, alongside the garlic clove and shallots. Mix these through the yogurt and season well. Stir through the fresh coriander and top with a drizzle of olive oil and the sprinkling of cayenne pepper.

 

Serve each of the cauliflowers with half the sauce and whichever vegetables you are serving as accompaniments.

I had mine on the day with a selection of roasted vegetables, brussel sprouts and yorkshire puds. It is also great news as the yogurt sauce means a gravy is not needed and the chef does not have to make a vegetarian gravy alongside a meat one.


This dish is also a more creative vegetarian option for a Sunday roast as the cauliflower is such a robust vegetable. A large cauli could also be used and sliced vertically into 'steaks', spiced and then roasted.