Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Gunpowder cauliflower with raita

Indian 15 Mins Prep · 45 Mins Cook

To make the raita, heat the oil in a small frying pan and stir in the garlic, chilli and lime zest for 1 minute. Set aside to cool completely.
Place the grated cucumber in a cheesecloth or dishcloth and squeeze out all the excess liquid.
In a small bowl, combine the cucumber, mint, yoghurt, lime juice and season to taste. Refrigerate until ready to serve.
Preheat the oven to 220°C, gas mark 6.
To make the cauliflower, place the chickpeas and cauliflower florets in a large roasting dish, drizzle with the olive oil and season well. Roast for 15-20 minutes.
Once golden and tender, place in a large bowl and add the spices, chilli, spring onions, butter and lime juice. Season well and serve with the raita topped with the fried garlic mixture and some fresh coriander.