Coronation cauliflower dome

1. 1

   Preheat the oven to 190°C.

   190°C

2. 2

   To make the filling, toss the cauliflower florets in vegetable oil and a little salt. Place on a roasting tray and roast for about 30 minutes, or until golden-brown and cooked through.

   30 min

   190°C

3. 3

   Gently fry the onion in a saucepan with a little vegetable oil until softened, but not browned. Add salt and curry powder, cook for another minute, then pour in the apple juice and warm through. Coat the six nicest cauliflower florets in the liquid, then remove and set them aside.

   1 min

4. 4

   Add the remaining cauliflower and double cream to the pan and heat through. Transfer to a blender or food processor and blend with the butter until smooth, adding a splash of water to loosen if needed.

5. 5

   Transfer the purée to a bowl and stir in the chopped almonds and apricots. Taste, adjust the seasoning, and set aside to cool.

6. 6

   In a large pan over medium heat, fry the spinach in a little oil until wilted and all liquid has evaporated. Stir in the spring onions and cilantro, season with salt and pepper, and set aside to cool.

7. 7

   Heat a thin layer of oil in a non-stick pan and gently fry the potato slices until golden on one side, then remove from the pan.

8. 8

   Line a 15 cm bowl with clingfilm, leaving an overhang. Spread the spinach mixture in a thin layer around the bowl. Add half of the cauliflower purée, press the reserved florets into the purée, and cover with the remaining purée, filling any air gaps.

9. 9

   Neatly cover the top with overlapping potato slices, browned sides facing up. Cover with the clingfilm overhang and chill in the fridge until firm, ideally overnight.

10. 10

    Preheat the oven to 190°C and line a baking tray with baking paper.

    190°C

11. 11

    Unroll the pastry sheets. Place one sheet on the prepared baking tray. Unwrap the filling bowl and invert it onto the center of the pastry, then remove the bowl and clingfilm.

12. 12

    Brush beaten egg around the base of the filling dome, lay the second pastry sheet over it, and seal the edges with your fingers or a fork. Trim into a neat round shape, reserving pastry scraps for decoration.

13. 13

    Make a small hole at the top of the dome for steam to escape, decorate with the reserved pastry scraps, and brush the entire surface with egg wash.

14. 14

    Bake for about 30 minutes, or until the pastry is golden-brown all over.

    30 min

    190°C

15. 15

    Meanwhile, coarsely grate the cucumber into a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes. Squeeze out excess liquid, then mix the cucumber with yoghurt, chopped mint, and cumin to make the raita.

    10 min

16. 16

    Slice the cauliflower dome and serve warm alongside the cucumber raita.

1 serving ≈ 363 g

Nutrition values are estimates. - means data is unavailable.