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Coronation cauliflower with roasted apricots and pickled turmeric

Coronation cauliflower with roasted apricots and pickled turmeric

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This vegan take on coronation chicken makes a delicious lunch or, served with some herby couscous, a hearty summer dinner. Marinated in dairy free coconut yoghurt and curry powder, the cauliflower takes on bags of flavour and the hint of spice is complemented by the sweet, caramelised roasted apricots. The little flecks of sharp, earthy pickled turmeric finish the dish nicely, but we'd advise you use it sparingly as it can be quite an overpowering flavour!

Ingredients

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Method

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1
Preheat the oven to 200C/gas mark 6 then make the pickle. Peel the turmeric and finely dice. Combine the vinegar, water and sugar in a pan then add the turmeric and raisins. Bring to the boil, stir to dissolve the sugar then take off the heat and leave out to cool
2
Cut the cauliflower down into florets and dice the stalk, this can be roasted too. Combine the yoghurt, curry powder, lemon and oil. Taste a season with salt if needed (some curry powder contains salt). Toss the cauliflower in the marinade and massage in to make sure it is all evenly covered
3
Place onto an oven tray and cook for around 20 minutes
4
After 20 minutes, give the cauliflower a shuffle then add the apricots and roast for a further 10–15 minutes until the cauliflower is tender and the apricots just starting to fall apart
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5
To serve, spoon some coconut yoghurt onto the plate then pile the cauliflower and apricots on top. Drain the turmeric and raisins and sprinkle over the top with some fresh coriander leaves
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