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Roasted Cauliflower and Fennel Chutney

Roasting a cauliflower really brings out its flavours, the fennel chutney adds sweetness, and the topping gives a flavour and texture explosion.

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Cauliflower: 1
Smoked paprika: 1 tsp
Curry powder: 1 tsp
Turmeric: 1 tsp
Sumac: 1 tsp
Olive oil: 20 ml
Salt & pepper: 1 tsp
Butter (to baste): 2 tbs

Mint Yogurt
Yogurt: 250 ml
Marsala powder: 2 tbs
Mint: 5 g
Sugar: 1 tbs
Lime: 1

Coriander Chimichurri
Lime: 1
Coriander: 30 g
Mint: 15 g
Sugar: 2 tbs
Jalapeno: 1
Salt: 1 tsp
Olive oil: 5 tbs

Fennel Chutney
Fennel: 1
Apple cider vinegar: 100 ml
Fennel seeds: 2 tbs
Sugar: 40 g
Lemon: 1

Hazelnuts: 4 tbs
Blanched almonds: 2 tbs
Cashews: 2 tbs
Sesame seeds: 4 tbs
Fennel seeds: 1 tbs
Ground cumin: 1/4 tsp
Ground coriander: 1/2 tsp
Cayenne pepper: 1/4 tsp
Salt: 1/4 tsp

Cauliflower Preparation
1. Mix paprika, curry powder, turmeric, sumac, cumin, salt, pepper, and olive oil in a bowl.
2. Rub the cauliflower all over with the mixture, including the inside and the leaves.
3. Marinate for at least 4 hours or overnight in the refrigerator.

Fennel Chutney
1. Remove the leaves from the fennel bulb and cut it into quarters. Using a mandoline slicer, shave the fennel into thin slices.
2. In a casserole, drizzle olive oil and add the fennel slices, fennel seeds, sugar, and vinegar. Squeeze lemon juice and place the whole lemon into the casserole.
3. Cook over low heat for at least 30 minutes, or until the fennel is softened and the liquid has reduced.

Roasting the Cauliflower
1. Preheat the oven to 160°C (fan), 180°C (conventional), or gas mark 4.
2. Place the marinated leaves on the bottom of the casserole dish and the cauliflower on top. Cover with a lid, and bake for 40 minutes.
3. Increase the oven temperature to 200°C (fan), 220°C (conventional), or gas mark 6. Remove the lid, brush the surface of the cauliflower with butter, and roast for another 15-20 minutes until golden.

1. Toast almonds, hazelnuts, and cashews in a frying pan over medium-low heat for about 5 minutes or until golden. Add sesame seeds and toast everything for another 5 minutes. Let it cool.
2. In a food processor, add the toasted nuts, fennel seeds, ground cumin, ground coriander, cayenne pepper, and salt. Pulse a couple of times until it forms a coarse mixture.

Coriander Chimichurri
1. Blend all the ingredients in a blender or food processor.
2. Season with salt and pepper to taste.

Yogurt Sauce
1. In a bowl, mix the yogurt, sugar, lime juice, chopped mint, and garam masala powder until well combined.

To Serve
1. Spread fennel chutney on the bottom of a salad bowl.
2. Place the roasted leaves around the side and the cauliflower at the centre.
3. Drizzle yogurt sauce and coriander chimichurri over the cauliflower.
4. Sprinkle pomegranate seeds, dukkah, and chopped coriander as garnish. Enjoy!

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