Spiced cauliflower naan

40 MINUTES | SERVES 4 | EASY | V

The spiciness of the cauliflower is offset by the nutty sauce and yogurt. You can also serve this without the naan as a warm salad with watercress dressed with lemon juice and olive oil.

cauliflower 1 large

extra-virgin olive oil 3 tbsp ground cumin 2 tsp

ground turmeric 1 tsp

mild chilli powder Ω tsp

MINT YOGURT

greek yogurt 200ml

mint a handful of leaves, finely chopped

garlic 1 clove, crushed

lemon 1/2, zested and juiced HAZELNUT SAUCE

blanched hazelnuts 100g

parmesan (or veggie alternative) 25g, finely grated

lemon 1/2, juiced

extra-virgin olive oil 2-3 tbsp

TO SERVE

naans 4, warmed

pomegranate seeds a large handful

coriander a large handful of leaves

red onion Ω, finely sliced and tossed with lemon juice and salt

• Heat the oven to 220C/fan 200C/ gas 7. Cut the cauliflower into small florets, put in a roasting tray and drizzle with the olive oil. Sprinkle over the spices, some salt and a few twists of black pepper and toss well. Roast for 15-20 minutes or until browned.

• Combine all the ingredients for the mint yogurt in a bowl and season.

• To make the hazlenut sauce, toast the nuts in a frying pan for a few minutes until fragrant and light golden. Cool, then blitz the hazelnuts, parmesan and lemon juice with 2 tbsp of water in a food processor. Slowly drizzle in the oil with the blades running until you get a hummus-like consistency. Taste for seasoning and acidity, adjust if necessary, then blitz one more time.

• To assemble, spoon a generous amount of sauce onto the middle of each naan and spread evenly. Top with cauliflower and mint yoghurt, then scatter over some pomegranate seeds, coriander leaves and onions. Serve immediately.

PER SERVING 955 KCALS | FAT 49.7G SATURATES 9.5G | CARBS 92G | SUGARS 16.1G FIBRE 11.5G | PROTEIN 29.3G | SALT 1.7G