Sunshine yellow and bejewelled with pomegranate, cauli gets its moment as star of the table.
Serves 4
1 whole cauliflower, leaves and stalk removed
½ tsp cumin
1 tsp turmeric
1 tsp garlic granules
2-3 tbsp olive oil
For the garnish:
200ml natural yogurt
3-4 tbsp pomegranate seeds
Small bunch coriander
1 Bring a large pan of water to the boil and place the cauliflower upside down inside. Boil for 5 mins. Drain and steam dry for 10–15 mins, then pat dry. Meanwhile, line a baking sheet with greaseproof paper and preheat the oven to 220C/Fan 200C/Gas 7.
2 Mix the cumin, turmeric, garlic granules and oil together in a small bowl. Place the cauliflower on the baking sheet (right way up) and brush all over with the mixture. Season and bake for 25–30 mins, or until the edges start to turn golden.
3 Transfer to a serving plate and drizzle over the yogurt, pomegranate seeds and coriander before serving.
This dish is from our ‘Spice Routes’ Gathering menu, which also includes Slow-Cooked Lamb, Spiced Rice with Saffron & Apricots, Honey & Harissa Roasted Carrots, Sumac Yoghurt and Fig & Custard Tart. All the recipes are in our January issue, which is in shops now.
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