Method

• 1.
  Combine the flour, yeast and salt in a large bowl. Make a well in the centre and slowly add the oil, using your hands to combine the flour and oil.
• 2.
  Gradually add 350ml warm water to make a slightly sticky dough (you may not need all of the water). Dust a work surface with extra flour and knead the dough for 3-5 minutes until smooth. Place dough in a clean oiled bowl and cover with a damp tea towel or plastic wrap with a few holes pricked in it. Leave in a warm place to rise for 1 hour or until doubled in size.
• 3.
  Meanwhile, preheat the oven to 180°C and line a baking tray with baking paper. Bring a large saucepan of water to the boil. Add the cauliflower and cook for 2-3 minutes until tender. Drain and transfer to a large bowl. Add the cumin and season, then combine well. Transfer to baking tray and cook for 25-30 minutes until cauliflower is tender and golden. Remove the cauliflower from the oven and leave the oven on.

• 4.
  Place the raisins and 100ml water in a small saucepan over medium heat and cook for 8-10 minutes until the water is absorbed. Set aside.
• 5.
  Spray a 24cm round cake pan with oil spray and line base with baking paper. Dust a work surface with extra flour and roll dough into a round the same size as cake pan (the dough will be fairly thick).
• 6.
  Add the raisins to the cauliflower, toss to combine and scatter over the base of the cake pan. Place the dough on top and gently tuck in the sides. Allow to rest for 20-25 minutes until the dough is doubled in size again.
• 7.
  Bake for 35-40 minutes until light golden. Cool in the pan for 5 minutes, then turn out onto a serving board. Serve at room temperature.