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Middle Eastern-style whole roast cauliflower
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Serves: 4 as a side
2 tbsp olive oil
3 cardamom pods
50g coriander, leaves picked
25g pack flat leaf parsley, leaves picked
2 green chillies, deseeded
2 garlic cloves
¾ tsp ground cumin
5 tbsp extra virgin olive oil
200g Greek yogurt
2 tbsp pomegranate molasses
¼ tsp dried chilli flakes
1. Trim the base root of the cauliflower so that it sits flat on a surface. Put the whole cauliflower in a large pan and cover with salted water. Bring to the boil and cook for 6 minutes, turning the cauliflower halfway through. Drain the cauliflower thoroughly, then return to the pan, upside down, and set aside to steam-dry for 10 minutes.
2. Preheat the oven to 230˚C, gas mark 8. Coat the surface of the cauliflower in the olive oil, then transfer to a roasting tin and season. Roast for 35-45 minutes until well charred and tender to the core.
3. Meanwhile, make the herby sauce. Grind the seeds from the cardamom pods, then put in a food processor with the coriander, parsley, chillies, garlic, cumin and a large pinch of salt; whizz until everything is very finely chopped, but not quite a paste. Transfer to a bowl and stir in the extra virgin olive oil. To serve, spoon the yogurt onto a large plate and swirl with the back of a spoon. Drizzle over the pomegranate molasses and most of the sauce. Sit the cauliflower on top and spoon over the remaining sauce, then scatter over the chilli flakes. Delicious with roasted meats.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.