Spiced cauliflower nuggets with coriander yoghurt sauce

If you haven’t tried roasted cauliflower yet, these nuggets are a great introduction to the flavoursome result. I use chickpea flour in this recipe as it colours well during cooking. It is a versatile, gluten-free flour to add to the pantry that can be used for vegetable fritters and pancakes.

Preparation time: 15 minutes Cooking time: 30 minutes Serves 4 as a main or 6 as a side

1⁄2 a large cauliflower (about 700g)

1 tsp mild curry powder

1⁄2 tsp turmeric powder

1⁄2 tsp ground cumin

1⁄2 tsp salt

3 tbsp chickpea flour or use standard flour

2 tbsp olive oil

Coriander sauce

Small handful (30g) of fresh coriander leaves

1 garlic clove, roughly chopped 1⁄2 cup unsweetened yoghurt

1 tsp olive oil

Pinch of salt

Preheat the oven to 200C.

Use your fingers to break the cauliflower into bite-sized florets. Combine the spices, salt and flour in a mixing bowl and toss the cauliflower pieces in batches to evenly coat.

Spread the cauliflower in a single layer on a large baking tray – use two trays if needed. Drizzle evenly with the oil.

Bake for 15 minutes then remove the tray from the oven. Use a spatula to turn the cauliflower and spread out evenly again. Return to the oven for 10-15 minutes until golden.

Combine the coriander sauce ingredients in a blender and blitz into a smooth sauce (alternatively, finely chop the coriander and garlic and stir through the yoghurt, oil and salt). Pour into a small bowl and serve alongside the cauliflower nuggets. Serve with pan-fried fish that has been dusted in the leftover spiced flour before cooking. Nicola Galloway is an award-winning cookbook author, culinary tutor and homemade enthusiast. homegrown-kitchen.co.nz