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Ingredients
1 tbsp Cooks’ Ingredients Gunpowder Spice Blend
½ tsp sea salt flakes, plus extra for sprinkling
5 tbsp rapeseed oil, plus more for drizzling
1 large Essential Cauliflower
For the dressing
1 tbsp ground coriander
½ tsp sea salt flakes
400g No.1 Natural Strained Greek Yogurt
2 tbsp Cooks’ Ingredients crispy fried onions
60g pomegranate seeds
½ x 25g pack coriander, leaves only, roughly chopped
Method
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.
Cook’s tip
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
Nutritional
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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