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Whole Roasted Spiced Cauliflower with Tahini Yoghurt & Pomegranate

SERVES: 6 • TOTAL TIME: 1 HOUR

Ingredients:

  • 1 whole cauliflower (about 1.3 kg)

  • ¼ cup olive oil

  • 2 garlic cloves, crushed

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp Moroccan spice (Ras al Hanout)

  • 1 tbs lemon juice

  • ½ pomegranate, seeds removed

  • Extra virgin olive oil, coriander leaves and lemon wedges, to serve


Tahini Yoghurt:

  • ½ cup Greek-style natural yoghurt

  • 2 tbs lemon juice

  • 2 tbs tahini

Directions:

  1. Preheat oven to 200°C fan-forced. Trim outer leaves from cauliflower. Trim and cut a deep cross into the central core on the base of the cauliflower. Place cauliflower on a microwave-safe plate. Microwave on high (100%) for 6-7 minutes or until just steaming.

  2. Combine oil, garlic, cumin, coriander, Moroccan spice and lemon juice in a small bowl. Season with salt and pepper. Place cauliflower into a baking dish lined with baking paper. Spoon spice mixture over cauliflower. Pour water around the cauliflower to a 1cm depth. Bake for 35-40 minutes until just tender when tested with a skewer.

  3. While cauliflower is roasting, combine tahini yoghurt ingredients in a bowl. Season with salt and pepper.

  4. To serve, sprinkle cauliflower with pomegranate seeds. Drizzle with extra virgin olive oil and sprinkle with coriander leaves. Serve with tahini yoghurt and lemon wedges.


Download Recipe Here:

Whole Roasted Spiced Cauliflower with Tahini Yoghurt & Pomegranate
.pdf
Download PDF • 3.63MB

This recipe is featured in The BARN Magazine 2023:


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