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Baked cauliflower with spices, spinach and tomato

kept bybruderso
recipe bytheguardian.com
Notes: 

This would go really well with rice or some other grain. If you don’t mind it not being dairy-free, serve with Greek yoghurt or even creme fraiche.

Prep 15 min
Cook 75 min
Serves 4

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Ingredients: 

8 large vine tomatoes (700g net weight)
½ tsp ground turmeric
1½ tsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
Seeds from 8 cardamom pods, crushed in a mortar
⅛ tsp ground cloves
2 smalls heads cauliflower, trimmed and cut into medium-sized florets (850g net weight)
90ml olive oil
Salt
3cm piece fresh ginger, peeled and roughly chopped
5 garlic cloves, peeled and roughly chopped
1 red onion, peeled and finely chopped
1 large green chilli, deseeded and finely chopped
1 tsp black mustard seeds
1½ tsp tomato paste
30g coriander leaves, roughly chopped, plus a few extra leaves to garnish
200g baby spinach
100g cherry tomatoes, cut in half


 

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