Middle Eastern-style whole roast cauliflower
This vegan showpiece will go beautifully with vegetable accompaniments and plant-based trimmings. You could also make it as a side, or serve with leftovers.
- Prepare15 mins
- Cook50 mins
- Total time1 hr 5 mins
- 1 cauliflower (about 1kg)
- 2 tbsp olive oil
- 3 cardamom pods, split to release the seeds
- 2 x 25g packs coriander, leaves only
- 25g pack flat leaf parsley, leaves only
- 2 green chillies, deseeded
- 2 clove/s garlic
- 1 tsp ground cumin
- 5 tbsp extra virgin olive oil
- 200g coconut vegan yogurt alternative
- 2 tbsp pomegranate molasses
- ¼ tsp chilli flakes
Trim the base of the cauliflower so it sits flat, discarding any tough leaves. Put into a large saucepan and cover with salted water. Bring to the boil and cook for 6 minutes, turning halfway. Drain thoroughly, then return to the pan, upside down, and set aside to steam-dry for 10 minutes.
Preheat the oven to 230ºC, gas mark 8. Transfer to a roasting tin, then coat the cauliflower in the olive oil and season. Roast for 35-40 minutes until well charred and tender to the core.
Meanwhile, make the herby sauce. Grind the seeds from the cardamom pods, then put in a food processor with the coriander and parsley, chillies, garlic, cumin and a pinch of salt. Blitz until everything is finely chopped, but not quite a paste. Transfer to a bowl and stir in the extra virgin olive oil, then check the seasoning.
To serve, spoon the yogurt alternative onto a large plate and swirl with the back of a spoon. Drizzle over the pomegranate molasses and some of the sauce. Sit the cauliflower on top and spoon over the remaining sauce, then scatter with the chilli flakes.
Typical values per serving when made using specific products in recipe