Spiced whole roast cauliflower with couscous and raisins
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This whole roast cauliflower recipe is covered in a warming spiced yoghurt which forms a crust in the oven as it cooks, resulting in bags of flavour. Effortlessly simple to make, the dish also utilises the whole brassica by quick-pickling the leaves, which are served alongside a simple couscous for a healthy vegetarian main.
First published in 2019
Ingredients
Metric
Imperial
Spiced cauliflower
- 1 cauliflower
- 200g of plain yoghurt
- 1 pinch of smoked paprika
- 1 pinch of salt
- 1 pinch of ground coriander
- 1 pinch of ground ginger
Couscous
- 150g of couscous
- 2 spring onions, finely sliced
- 1 tbsp of raisins
- salt
- pepper
Pickled cauliflower leaves
- 50ml of white wine
- 50ml of white wine vinegar
- 40g of caster sugar
SAVE RECIPE
Method
1
Preheat the oven to 160°C/gas mark 3. Remove the leaves from the cauliflower and leave to one side
2
Mix the yoghurt, paprika, salt, coriander and ginger together in a bowl. Brush the yoghurt mix all over the cauliflower and place in the hot oven for 20–25 minutes, or until the cauliflower has a nice colour and is tender when pierced with a knife. Leave to cool
- 1 pinch of smoked paprika
- 1 pinch of salt
- 1 pinch of ground coriander
- 1 pinch of ground ginger
- 200g of plain yoghurt
3
To pickle the leaves, bring the vinegar, white wine and the sugar to the boil in a pan and stir to ensure the sugar has dissolved
- 50ml of white wine
- 50ml of white wine vinegar
- 40g of caster sugar
4
Cut the cauliflower leaves into bite-size pieces. Place in a bowl and pour over the hot pickling liquor. Leave to cool
5
Place the couscous in a tray or shallow bowl and pour over 150ml of boiling water or stock. Cover with a plate or chopping board and leave the couscous to cook and absorb the liquid for 5 minutes
- 150g of couscous
6
After 5 minutes, fluff up the couscous with a fork then fold through the raisins and spring onions. Taste and season with salt and pepper
- 2 spring onions, finely sliced
- 1 tbsp of raisins
- salt
- pepper
7
Cut the cauliflower into chunky slices or 'steaks' and serve with the pickled leaves and couscous
First published in 2019
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