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Spiced cauliflower with pea yogurt recipe

Spiced cauliflower with pea yogurt recipe

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Created by The Tesco Real Food team

Spiced cauliflower is roasted and mixed with a zesty pea yogurt for a rather special side dish. Try serving with chicken, fish or tofu skewers and some warmed flatbreads. See method

Ingredients

  • 1 large cauliflower, cut into large florets, tatty outer leaves removed, inner leaves reserved
  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
  • ½ tsp cumin seeds
  • 1 tsp garam marsala
  • 1 tbsp olive oil
  • 200g frozen peas
  • 40g watercress
  • 150g Greek-style yogurt
  • 10g fresh mint, leaves picked
  • 1 lemon, zested and juiced
1 of your 5 a day and a source of protein

Each serving contains

  • Energy

    990kj
    237kcal     12%

  • Fat

    12g 17%

  • Saturates

    4g 19%

  • Sugars

    12g 13%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 18.4g Protein 10.4g Fibre 7.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower florets with the spices and olive oil; season, then arrange in an even layer on a baking tray.
  2. Roast for 15 mins, then stir and add the leaves. Return to the oven for 5-6 mins until golden brown and tender.
  3. Meanwhile, blanch the peas in a pan of boiling water for 3 mins. Drain and run under cold water until cold. Tip into a blender with the watercress, yogurt, most of the mint leaves and half the lemon juice. Season and blitz until smooth, adding more lemon juice to taste.
  4. Spread the green yogurt on a serving plate and top with the roasted cauliflower. Scatter with the remaining mint leaves and the lemon zest to serve.

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