Coronation cauliflower with roasted apricots and pickled turmeric

4
40 minutes

Ingredients

Coronation cauliflower

  • 1 cauliflower
  • 100g of coconut yoghurt, (dairy free)
  • 1 tsp curry powder
  • 1 lemon
  • 1 tbsp of olive oil

Pickled turmeric and raisins

  • 1/4 stick of fresh turmeric
  • 70g of raisins, or sultanas
  • 80ml of cider vinegar
  • 50g of sugar
  • 50ml of water

To plate

  • 6 apricots, halved and stoned
  • 70g of coconut yoghurt
  • coriander leaves

Method

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
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