A moreish mix of spices, our gunpowder spice is exploding with flavour and ready to transform roasted veg, meats and fish.
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Mix the gunpowder spice, salt and 4 tbsp of oil in a bowl. Trim the leaves from the cauliflower, wash well, pat dry and chill in the fridge until later. Trim the bottom of the cauliflower so it is flat, then sit it on a large baking tray. Using a pastry brush, paint the spiced oil over the cauliflower until completely covered. Marinate for 30 minutes if you have time, or cover and chill for up to 24 hours.
Preheat the oven to 160ºC, gas mark 3, then roast the cauliflower for 1 hour 10 minutes. Toss the reserved leaves with the remaining 1 tbsp oil and a little more salt, then scatter around the cauliflower. Return the tray to the oven for 30 minutes or until the leaves are crisp at the edges and the cauliflower is tender in the middle when tested with a knife.
To make the dressing, toast the ground coriander in a dry frying pan for 1 minute until aromatic, then mix with the salt and yogurt.
Lift the cauliflower onto a serving plate and scatter its leaves around it. Spoon some of the yogurt over the cauliflower, and finish with the crispy onions, pomegranate and coriander. Serve with the remaining yogurt on the side.
Using cauliflower leaves is a great way to reduce waste. They work well in stir fries, and can be added to cauliflower cheese and other cooked vegetable dishes to add colour and texture
Typical values per serving when made using specific products in recipe
Energy | 1,450kJ/ 350kcals |
|---|---|
Fat | 29g |
Saturated Fat | 8.5g |
Carbohydrates | 12g |
Sugars | 8.6g |
Fibre | 4.3g |
Protein | 9.2g |
Salt | 1.7g |
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