whole roast cauliflower
For a plant-based alternative to a classic roast our whole roast cauli is just the ticket. This dish presents beautifully and is a gorgeous center piece for your Christmas dining table. We’ve brought a bit of spice to your Christmas feast a harissa meets shwarma seasoning inspired paste to coat the cauliflower. We’ve paired it with our favourite lemon yoghurt sauce and garnished it with pomegranate for a festive feel. This veggie dish will steal the show!
While cauliflowers may seem unassuming they actually pack a nutritional punch with a vast variety of vitamins and minerals including vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosophorus. Cauliflower contains a good amount of fibre- important for feeding healthy gut bacteria, reducing inflammation and promoting healthy digestion. Cauliflower is also high in the essential nutrient, choline. Choline plays a major role in maintaining the integrity of cell membranes, synthesizing DNA, supporting metabolism and liver health.
The health befits of cauliflower are just a bonus! We love this delicious vegetable and excited to showcase it in this wonderful recipe. This recipe is from Bare Health Studio's Christmas ebook A Better Christmas featuring healthy and fun festive recipes and a guide to a more sustainable Christmas
recipe
1 whole cauliflower
Arils of ½ a pomegranate
2 large handfuls leafy greens
2 tbsp flaked almonds
Paste:
1 tbsp coconut oil, melted
1 tsp cumin, ground
1 tsp ginger, ground
½ tsp cinnamon, ground
½ tsp coriander seeds, ground
½ tsp cayenne
½ tsp allspice, ground
1 tsp paprika
½ tsp turmeric
¼ tsp cloves, ground
1 tsp salt
¾ tsp black pepper, freshly ground
1 tbsp harissa paste
2 tbsp maple syrup
Lemon yoghurt sauce:
2 tbsp lemon juice
1 tbsp tahini
3 tbsp Greek yoghurt or coconut yoghurt
Pinch of salt and black pepper
¼ tsp maple (optional)
Preheat the oven to 200°C. In a small bowl, combine all paste ingredients and rub over cauliflower until completely covered. Place cauliflower on a lined baking dish and roast for 45-60 minutes (depending on the cauliflower’s size) or until a knife easily pierces the core. Once cooked. remove from heat and place on a serving dish lined with a bed of greens and topped with lemon yoghurt sauce, flaked almonds and pomegranate.
For the lemon yoghurt sauce, whisk all ingredients in a bowl until combined.
