Coronation cauliflower with roasted apricots and pickled turmeric

40 minutes


Coronation cauliflower

  • 1 cauliflower
  • 100g of coconut yoghurt, (dairy free)
  • 1 tsp curry powder
  • 1 lemon
  • 1 tbsp of olive oil

Pickled turmeric and raisins

  • 1/4 stick of fresh turmeric
  • 70g of raisins, or sultanas
  • 80ml of cider vinegar
  • 50g of sugar
  • 50ml of water

To plate

  • 6 apricots, halved and stoned
  • 70g of coconut yoghurt
  • coriander leaves


Preheat the oven to 200C/gas mark 6 then make the pickle. Peel the turmeric and finely dice. Combine the vinegar, water and sugar in a pan then add the turmeric and raisins. Bring to the boil, stir to dissolve the sugar then take off the heat and leave out to cool
Cut the cauliflower down into florets and dice the stalk, this can be roasted too. Combine the yoghurt, curry powder, lemon and oil. Taste a season with salt if needed (some curry powder contains salt). Toss the cauliflower in the marinade and massage in to make sure it is all evenly covered
Place onto an oven tray and cook for around 20 minutes
After 20 minutes, give the cauliflower a shuffle then add the apricots and roast for a further 10–15 minutes until the cauliflower is tender and the apricots just starting to fall apart
To serve, spoon some coconut yoghurt onto the plate then pile the cauliflower and apricots on top. Drain the turmeric and raisins and sprinkle over the top with some fresh coriander leaves