Chargrilled cauliflower with coriander yogurt

SERVES 4 PREP 35 mins plus at least

1 hr marinating COOK 20 mins EASY V 1 large red chilli, deseeded and chopped

1 small red pepper, deseeded and chopped

50ml olive oil

4 piquillo peppers (from a jar), drained and chopped

1 tsp golden caster sugar

1 tbsp sherry vinegar 1 cauliflower, cut into quarters 1/2 large bunch coriander 250g Greek yogurt

20ml maple syrup

1 tsp chilli flakes

1 lemon, cut into wedges 25g shelled pistachios, roughly chopped, to serve 1/2 small bunch flat-leaf parsley, roughly chopped, to serve

1 Tip the chilli, red pepper, olive oil, piquillo peppers, some sea salt, the sugar and vinegar into a small food processor and blitz until a paste forms, then set aside. 2 Bring a large pan of salted water to the boil and cook the cauliflower for 5-8 mins, or until the stalk is just tender. Drain, then set aside to cool in a colander. Transfer to a shallow dish and brush over the chilli paste. Chill for at least 1 hr or overnight.

3 Mix the coriander and yogurt, then set aside. In another small bowl, mix together the maple syrup and chilli flakes and set aside.

4 Heat a griddle pan or barbecue until very hot. Griddle (or grill) the cauliflower, cut-side down, for 10 mins, turning occasionally, until thoroughly charred and tender. Transfer to a serving platter and brush over the chilli-maple syrup. Wipe the pan clean, then griddle the lemon wedges until lightly charred. Serve the cauliflower with the coriander yogurt, pistachios and parsley, with the charred lemon wedges on the side.

GOOD TO KNOW folate • vit c • 2 of 5-a-day • gluten free

PER SERVING 326 kcals • fat 23g • saturates 7g • carbs 17g • sugars 14g • fibre 5g • protein 9g • salt 1.7g