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Spiced cauliflower with pea yogurt recipe

0 ratings

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

Serves 4 as a side
Takes 30 mins
237 calories / serving
Healthy
Vegetarian
Gluten-free

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

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.
Roast for 15 mins, then stir and add the leaves. Return to the oven for 5-6 mins until golden brown and tender.
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.
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.

See more Side dish recipes