This golden, spicy roasted cauliflower dish is great served as a hot starter, side dish or as a cold summer salad. It’s a very simple dish to prepare and elevated to a fine dining centre dish when roasted whole with the addition of pine nuts and pomegranate seeds.
2 tablespoons rapeseed oil
1 cauliflower cut into large florets
1 tsp salt
1 tsp ground cumin
1 tsp black pepper
1½ tsp turmeric
½ tsp paprika
1 tsp chilli flakes
2 tbsps fresh chopped coriander
½ large pomegranate seeds
50g pine nuts
125ml natural yoghurt
Preheat oven to 425 F (220 C)
In a large bowl, mix the spices and oil. Add the cauliflower and mix really well to coat all the florets.
Spread the cauliflower in an even layer on a large baking tray or roasting tin. Bake for 25 to 30 mins, turning halfway through. Cook until the edges start to caramelise and the florets are tender.
Once cooked check seasoning. Transfer the cauliflower to a large serving bowl, sprinkle the pine nuts and pomegranate. Garnish with the chopped coriander and serve with plain yoghurt.