The vegan main
Baked cauliflower with spices, spinach and tomato
Prep Cook Serves 15 min 75 min 4
8 large vine tomatoes (700g net weight)
½ tsp ground turmeric
1½ tsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon Seeds from 8 cardamom pods, crushed in a mortar ⅛ tsp ground cloves 2 smalls heads cauliflower, trimmed and cut into medium-sized florets (850g net weight)
90ml olive oil Salt
3cm piece fresh ginger, peeled and roughly chopped
5 garlic cloves, peeled and roughly chopped
1 red onion, peeled and finely chopped
1 large green chilli, deseeded and finely chopped
1 tsp black mustard seeds 1½ tsp tomato paste 30g coriander leaves, roughly chopped, plus a few extra leaves to garnish
200g baby spinach 100g cherry tomatoes, cut in half This would go really well with rice or some other grain. If you don’t mind it not being dairy-free, serve with Greek yoghurt or even creme fraiche.
Heat the oven to 180C/350F/gas 4. Coarsely grate the tomatoes on a box grater, discarding the skin: you should end up with about 600g grated tomato.
Mix all the spices in a small bowl, then add a third of this mixture to a large bowl. Add the cauliflower, two tablespoons of oil and a halfteaspoon of salt to the large bowl, then toss to coat.
Put the ginger, garlic and a quarter-teaspoon of salt in a mortar and crush to a rough paste.
Heat two tablespoons of oil in a frying pan on a medium flame and, once hot, fry the onion until soft and browned – about seven minutes. Add the ginger and garlic paste, green chilli and mustard seeds, stir-fry for a minute more, then stir in the tomato paste and remaining spice mixture, and cook for another 30 seconds. Add the grated tomato and a teaspoon of salt, leave to simmer for five minutes, then stir in the coriander and spinach, and cook for another three minutes, until the sauce has reduced a little.
Transfer the sauce to a 20cm x 30cm baking dish and top with the cauliflower mix and cherry tomato halves. Cover tightly with foil, bake for 40 minutes, then remove the foil, drizzle with a tablespoon of oil and bake uncovered for 10 minutes more. Remove from the oven, drizzle with the remaining tablespoon of oil, top with a little coriander and serve.