SPICED WHOLE CAULIFLOWER WITH POMEGRANATE & HERBS
Serves 4 Ingredients
• 1 large whole cauliflower, outer leaves on
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground sumac
• ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 long green chili, sliced
• 1/3 cup pomegranate seeds
• 2 tablespoons round mint leaves, finely sliced
• 2 tablespoons pinenuts, toasted Tahini sauce
• 2 tablespoons tahni
• 1 small clove garlic, minced
• 2 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1/3 cup warm water
Method
1. Pre-heat the oven to 180C and place the rack in the middle position.
2. Trim off some of the larger outer leaves from the cauliflower, but leave some in tact to protect the cauliflower as it cooks.
3. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base. 4. Bring a large pot of salted water up to a simmer and place the cauliflower upside down in the water and cook for 5 minutes to begin the cooking process.
5. Remove from the water and drain before placing onto a lined oven tray.
6. In a bowl mix the olive oil, spices and sea salt, then rub all over the cauliflower.
7. Roast for 40-45 minutes, or until the cauliflower is tender when a small knife is inserted.
8. Allow the cauliflower to rest for 5 minutes before placing onto a serving plate.
9. Whisk all the tahini dressing ingredients together in a bowl until smooth. Drizzle over cauliflower and scatter with green chilli, pomegranate, mint and pinenuts before serving.
FESTIVE VEGAN ROAST
Vegan, Vegetarian, Gluten Free, Dairy Free