Coronation cauliflower with roasted apricots and pickled turmeric

Name: Coronation cauliflower with roasted apricots and pickled turmeric
Total time: 40 min
Ingredients: 1 cauliflower; 100g of coconut yoghurt, (dairy free); 1 tsp curry powder; 1 lemon; 1 tbsp of olive oil; 1/4 stick of fresh turmeric; 70g of raisins, or sultanas; 80ml of cider vinegar; 50g of sugar; 50ml of water; 6 apricots, halved and stoned; 70g of coconut yoghurt; coriander leaves

by GBC Kitchen

Item 1 of 1

Main
easy
4
40 minutes

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Our coronation cauliflower recipe is a vegan take on the classic British sandwich filler. Cauliflower is marinated in curried coconut yoghurt before roasting with sweet apricots. Finished with earthy pickled turmeric and fresh coriander, this salad makes a lovely summer lunch. This is one of our favourite summer vegan recipes – click the link for more.

First published in 2019

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This vegan take on coronation chicken makes a delicious lunch or, served with some herby couscous, a hearty summer dinner. Marinated in dairy free coconut yoghurt and curry powder, the cauliflower takes on bags of flavour and the hint of spice is complemented by the sweet, caramelised roasted apricots. The little flecks of sharp, earthy pickled turmeric finish the dish nicely, but we'd advise you use it sparingly as it can be quite an overpowering flavour!

Ingredients

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Imperial

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

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Method

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

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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