Yoghurt-roasted cauliflower with quick-pickled chillies, sultanas and red onions

Roasting cauliflower florets in spiced yoghurt makes them feel almost tandoori-like. It creates a lovely crisp crust which works so well against everything else in the dish: the soft sweetness of the sultanas, the creamy crunch of the pine nuts. This works well either as a stand-alone salad or served along with some chicken and rice.

Getting ahead: The cauliflower can be roasted ahead of time, but don’t mix the salad together until you are ready to serve: the herbs will wilt