Whole roasted cauliflower with a herb salsa
Easy peasy whole roasted cauliflower. Let the oven do most of the work here. Roast the cauliflower and coat with a delicious herb salsa on a bed of yoghurt with sweet pomegranate molasses.
SERVES: 4 (with a side) | PREP & COOK: 1 Hr
Ingredients
1 large cauliflower
2 tbsp olive oil
3 cardamom pods, seeds removed and grinded
50g coriander, leaves picked
25g pack flat leaf parsley, leaves picked
2 garlic cloves
1/2 tsp ground cumin
5 tbsp extra virgin olive oil
200g Greek yogurt
2 tbsp pomegranate molasses
1 tsp dried chilli flakes
Method
Trim the root of the cauliflower so that it sits flat on a surface. Put the cauliflower in a large pan and cover with water and a pinch of salt. Bring to the boil and cook for 6 minutes (turn the cauliflower halfway through). Drain the cauliflower, return to the pan, upside down, and set aside to steam-dry for 10 minutes.
Preheat the oven to 230˚C, gas mark 8. Coat the cauliflower in the olive oil, then transfer to a roasting tin and season. Roast for 35-45 minutes until well browned and tender to the core.
Meanwhile, make the herb salsa. Place the ground cardamon seeds in a food processor with the coriander, parsley, 1/2 the chilli flakes, garlic, cumin and a large pinch of salt; whizz until everything is very finely chopped. Transfer to a bowl and stir in the extra virgin olive oil. To serve, spoon the yogurt onto a large plate and swirl with the back of a spoon. Drizzle over the pomegranate molasses and most of the sauce. Sit the cauliflower on top and spoon over the remaining salsa, then scatter over the chilli flakes. Serve with a meat side dish or grain salad.