Whole roasted cauliflower with apricot harissa and garlic yogurt
A whole roasted cauliflower with Middle Eastern spices, served on top of lemony Greek yogurt for a refreshing balance.
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
- 1 Duchy organic cauliflower
- 5 dried apricots, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 3 tbsp extra virgin olive oil
- 2 tbsp harissa
- 75g unsalted butter
- 250g Greek yogurt
- 2 cloves garlic, finely grated
- 1 unwaxed lemon, zest and juice
- ½ x 25g pack flat leaf parsley, leaves roughly chopped
- ½ x 28g pack coriander, leaves roughly chopped
Bring a large saucepan of water to the boil. Trim the cauliflower, then boil whole for 8 minutes; drain in a colander and leave to steam-dry for a few minutes. Meanwhile, put the apricots in a bowl with the spices, 1 tbsp olive oil and the harissa; mix well. Stir in the butter and season. Put the cauliflower in a small roasting tin and leave to cool for 15 minutes (so the butter doesn’t fall off when you spread it on). Preheat the oven to 210ºC, gas mark 7.
When the cauliflower has cooled slightly, spread over the spiced butter and put it in the oven for 25-30 minutes, basting it once or twice. Keep an eye on it and if it looks as if it is catching, turn the heat down. Check for tenderness with a sharp knife.
Meanwhile, mix together the Greek yogurt, garlic and lemon juice; season. Stir in the remaining 2 tbsp extra virgin olive oil and spread over a serving plate. When the cauliflower is ready, place it on top of the yogurt and drizzle with the juices from the tin. Scatter over the lemon zest and roughly chopped herbs before serving.
Typical values per serving when made using specific products in recipe