Thursday, 25 May 2017

Cauliflower is one of my favourite vegetables, but we usually have it smothered in cheese, so it was nice to experiment with it in a lighter, fresher guise for summer. This curried cauliflower recipe is a riff on coronation chicken - it's lightly spiced with curry powder, but for me its the sultanas and coriander that bring this dish to life. I stirred in a little yoghurt, but this vegetarian recipe could easily be made vegan by leaving it out. We hoovered it up with cous cous for a simple supper, but it would also make a tasty barbecue side dish or addition to a mezze platter.

Serves 2-3 as a main/4-6 as a side with other dishes
1 large head of cauliflower
Large handful sultanas
Flaked almonds
Olive oil
1tsp curry powder
1tsp turmeric
1-2tbsp natural yoghurt (optional)

As with most of my recipes, everything can be tweaked to your taste.

Pre-heat the grill. Meanwhile, split the cauliflower into small florets; it's fine if you end up with a few very small pieces and a few larger ones as some of the smaller ones will beautifully crisp up under the grill for a nice charred flavour.

In a large baking tray, pour in a few tablespoons of olive oil and add the spices - mix well. Add the raw cauliflower florets and shake/stir to ensure everything is coated. Place under the grill for 10 - 15 minutes, checking every now and then to ensure they are not burning.

Meanwhile, toast the flaked almonds in a hot, dry frying pan.

When the cauliflower is just cooked, add the sultanas to the baking tray and return to the grill for another minute - I tried adding the sultanas at the beginning, as I thought this would be easier, but they burn very quickly so don't do that.

Remove from the grill and transfer to a large dish to serve. Add the yoghurt, if using, to your liking - I didn't want to use to much, but if you want a saucier dish, just add a bit more. Season with sea salt to taste, scatter with the almonds and coriander and serve.

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