Spicy Roasted Cauliflower with 2 Dips

This recipe was inspired by a delicious birthday meal we enjoyed at The Artichoke in Amersham, Bucks. If you are local and haven't tried it, it is worth a visit. It was a while ago we were there, so I am not sure this is an exact replica, but it still tastes good. The spicy cauliflower and curry dip are cooled perfectly by the raita, they are a really good combination. I hope you get around to trying it.

Ingredients - makes 20

20 small cauliflower florets

1 tbsp olive oil

1 tsp cumin

1/2 tsp turmeric

1/4 tsp paprika

Salt

For the sauce curry sauce:

15ml mayonnaise

5ml natural yogurt 5ml

1 tsp mango chutney

Salt and pepper

1/2 tsp olive oil

1/4 tsp medium curry powder

1/8 tsp turmeric

1/8 tsp cumin

For the raita:

10ml natural yoghurt

10ml creme fraiche

1 teaspoon finely chopped mint

1 teaspoon finely chopped coriander

Salt to taste

Canapé tasting spoons (for an alternative way to serve, see below)

Method

For the cauliflower:

Heat oven to 190°c

Cut 20 small florets of cauliflower (mouthful size).

Place the olive oil, cumin, turmeric and salt and pepper in a bowl and add the small cauliflower florets and stir to cover them with the flavoured oil.

Put the cauliflower on a lined baking sheet and cook for 10 minutes until it is just tender. Place the cauliflower on the prepared spoons to serve immediately or cool to serve later.

For the curry dip:

Heat the oil with the 3 spices and cook for 2 minutes (this helps enhance the flavours and stops the finished dip from feeling gritty).

Mix the cooled spices with the mayonnaise, yoghurt, mango chutney (try not to add any lumps of mango). Season to taste.

For the raita:

Mix the finely chopped herbs with the yoghurt and creme fraiche.

To serve:

Pipe or spoon a small amount of dip on each spoon.

Place a small warm floret of cauliflower carefully on top or between the 2 dips (see picture above).

If the cauliflower is to be reheated, cook on a baking sheet in the oven at 190°c for 3 minutes or until hot.

If you don’t have canapé spoons, either use dessert spoons or alternatively make up 2 or 3 times the quantity of dips and place them in two small bowls. Arrange the spicy cauliflower around and let your guests dunk the florets into the dips.