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




Spiced cauliflower


Pickled cauliflower leaves

  • 50ml of white wine
  • 50ml of white wine vinegar
  • 40g of caster sugar


Preheat the oven to 160°C/gas mark 3. Remove the leaves from the cauliflower and leave to one side
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
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
Cut the cauliflower leaves into bite-size pieces. Place in a bowl and pour over the hot pickling liquor. Leave to cool
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
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
Cut the cauliflower into chunky slices or 'steaks' and serve with the pickled leaves and couscous

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. At his neighbourhood restaurant, he offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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