Serves 4

  • 1 large head cauliflower
  • 1tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam Masala
  • ½ tsp paprika
  • ½ tsp turmeric
  • 1 tsp. sea salt
  • 2 tbsp groundnut oil
  • 2tbsp Olive oil
  • 1 large banana shallot
  • 100g golden raisins
  • 80ml red wine vinegar
  • 20g caster sugar
  • Fresh coriander finely chopped
  • Flat leaf parsley finely chopped


Remove all the large outside leaves of the cauliflower, leaving a few small ones they crisp up nicely and look lovely.
Add all the spices into a small bowl and mix with the oil season with salt and pepper.
Brush the spice mix over the outside of the cauliflower making sure you get under the leaves that are left on. Make sure to coat the bottom as well.

Place in the fridge to marinate for an hour.

Preheat oven to 200°C. Place cauliflower on a lined baking sheet and roast until tender (45-60 minutes depending on the size of the cauliflower).

To make the relish, finely chop the shallot and fry in a small pan until translucent and soft, roughly chop the raisins leaving some whole. Fry these with the shallots until softened and juicy.
Add the red wine vinegar and the sugar and allow to cook and reduce on a medium heat. Once the vinegar has
reduced by half set the relish aside to chill down.

Once chilled add the chopped coriander and flat leaf parsley and serve with the cauliflower. Scatter chopped coriander over the cooked cauliflower and drizzle with olive oil.

Serve immediately with the raisin relish.