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Recipe: Roasted Cauliflower with Raisin, Walnut and Chilli

Roasted Cauliflower with Raisin, Walnut and Chilli


Serves 2-3 as a side dish

1 small cauliflower
20g golden raisins, soaked in warm water for 5 minutes
30g walnuts, roughly chopped
½ red chilli finely sliced
2 sundried tomatoes finely chopped
1 clove garlic crushed
Approx 1 T each of chopped parsley, coriander & mint
Pinch of ground cinnamon
1 tsp maple syrup
½ T orange or lemon zest
1 T sherry vinegar
Up to 50ml rapeseed or olive oil
Salt and pepper to taste


  1. Preheat the oven to 180°C.
  2. Prepare the ingredients, starting with the cauliflower. Break the cauliflower into small florets and put in a bowl.
  3. Chop the walnuts and roast for 3-4 minutes on a baking sheet to release the flavour and natural oils.
  4. Soak the raisins in warm water and then drain. Finely dice the chilli, chop the sun dried tomatoes, crush the garlic and chop the herbs.
  5. Mix approx 2 T of the oil through the cauliflower, transfer to a roasting tin, if it looks like it could do with more oil drizzle the remaining oil over the cauliflower before it goes into the oven.
  6. Combine all the remaining ingredients, using half of the herbs, saving the rest to garnish.
  7. Remove the cauliflower from the oven and then stir the dressing through the cauliflower whilst it is still hot and serve with remaining chopped herbs.

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