The tangy salad : Cauliflower, sultana and pine nut salad with garlic yoghurt (pictured above)

Serves 2-4

For the garlic yoghurt

• 2 medium cauliflowers
• 400g cooked cauliflower
• 2 tbsp olive oil
• 1 red onion
• 0.5 tsp chilli flakes
• 75g sultanas
• 40g pine nuts
• 100g baby spinach leaves

• 200g Greek yoghurt
• 1 clove garlic
• 1 lemon
• 0 black pepper

Step 1
Break the cauliflower into florets and discard the base of the stem.

Step 2
Trim away the tough outer leaves, reserving the smaller ones surrounding the head.

Step 3
Part boil the florets in salted water for 5 minutes.

Step 4
Drain in a colander and allow to steam dry for a few minutes, then tip on to kitchen paper or a clean tea towel.

Step 5
Preheat the oven to 200C/400F/gas mark 6.

Step 6
Put the cauliflower on a large baking tray, drizzle with olive oil and roast for 20 minutes.

Step 7
Remove from the oven, stir, then add the onion wedges, chilli flakes and cauliflower leaves to the tray.

Step 8
Roast for another 25 minutes.

Step 9
Five minutes from the end, add the sultanas and pine nuts and continue cooking.

Step 10
Meanwhile, mix all the ingredients for the garlic yoghurt together with some seasoning and set aside.

Step 11
Remove the cauliflower from the oven, allow to cool to room temperature then toss with the spinach leaves.

Step 12
Serve with the garlic yoghurt.