SALIHA MAHMOOD-AHMED BAHARAT SPICED CAULIFLOWER
Baharat spice mix is a Middle Eastern seasoning which includes allspice, chilli peppers, cardamom, cinnamon, cloves, coriander, cumin, nutmeg, and peppercorns. The mixture is finely ground and is often used on fish, chicken, lamb, vegetables, and in soups and tajines. It’s a lovely, all-purpose blend that has a little heat behind it - pairs well with robust cauliflower.
1 large cauliflower 3 generous tablespoons extra virgin olive oil 1 heaped teaspoon ginger garlic paste
1 flattened teaspoon turmeric 2 teaspoon red chilli paste ½ teaspoon Nigella seeds 1 teaspoon Baharat spice mix 3 tablespoons yoghurt Juice ½ lemon Handful chopped flat leaf parsley Handful pomegranate seeds
Salt to taste
1
Remove most of the stalks from the cauliflower and cut the cauliflower into chunky florets. Place the cauliflower florets along with a few of the cauliflower stalks onto a large roasting dish.
2
Combine the olive oil, ginger garlic paste, turmeric, red chilli paste, Nigella seeds and baharat spice powder in a bowl and mix well. Rub this marinade liberally all over the cauliflower and season with salt to taste. Transfer to the oven and roast for 25-30 minutes until the cauliflower is charred on the edges and just cooked through.
3
To complete the dish drizzle the cauliflower with some yoghurt and squeeze of lemon juice. Top with crunchy pomegranate seeds and finely chopped parsley. Serve immediately as a main dish with some flatbreads and salad, or as a side to roast lamb.