Spiced Roast Cauliflower
Serves 4-6
Ingredients
- 1 large cauliflower, leaves removed and stalk trimmed
- 50g cashew nuts
- 50g hazelnuts
- 2 tbsp black and white sesame seeds
- 2 tbsp sunflower seeds
- 1 tsp fennel seeds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- 3 tbsp Sundried Tomato & Chilli Pesto (from a jar)
- extra virgin olive oil, for drizzling
- 250g authentic Greek strained yogurt (10% fat)
- 100g pomegranate seeds
- sea salt
Method
- Put 3cm of salted water in a lidded pan large enough to fit the whole cauliflower, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, then cover and cook for 3 minutes. Turn off the heat and leave for another 10 minutes to steam dry. Lift out the cauliflower and dry well with kitchen paper.
- Preheat the oven to 170°C (325°F/Gas Mark 3).
- Meanwhile, make the dukkah. Roughly chop the cashews and hazelnuts, put in a small baking tin and roast for 5 minutes, then stir in the sesame, sunflower and fennel seeds. Roast for another 2–3 minutes, being careful that the seeds do not burn.
- Remove from the oven and sprinkle over the cumin, coriander, cayenne and 1 teaspoon of salt.
- Stir well and set aside until needed. This can be kept in a clean jar for up to 2 weeks.
- Increase the oven temperature to 200°C (400°F/Gas Mark 6).
- Rub the cauliflower all over with the Calabrian chilli paste, making sure you cover the bottom too. Put in a baking tin lined with parchment.
- Drizzle over a little oil and roast for 20 minutes, then remove from the oven, give it another drizzle of oil, then a good baste and roast for another 25–30 minutes until the cauliflower is golden and crisp in places.
- Transfer the cauliflower to a plate. Spoon over about 6 tablespoons of the yogurt and scatter with some of the dukkha and the pomegranate seeds. Carve into wedges or steaks to serve.
- Have an extra bowl of the yogurt and dukkha on the table so everyone can help themselves.
