At the bottom of the fridge a cauliflower has been resting just waiting for me to do something interesting with it. Last night I decided to make the humble cauliflower the star of the plate. Usually cauliflower is my go-to if I am cooking a cauliflower cheese side dish. Today I thought I would give this vegetable prime place and yes, this recipe is really yummy.
The best thing about this dish is that it is super healthy and it is suitable for vegans if you leave off the additional yoghurt. The spices and flavours are very diverse and really boost the flavour of the cauliflower. There is also something about roasting cauliflower that adds that little extra. It takes a little bit of time to pull off but for the taste it is definitely worth it!
INGREDIENTS
1 large cauliflower, cut into florets
1 carrot chopped very small
80g mushrooms chopped small
1 red onion chopped small
40g pasta
2 cloves of garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
1 tsp turmeric
¼ tsp all spice
½ tsp cinnamon
½ tsp chilli flakes
TO SERVE
150g Greek-style natural yogurt (optional)
20g fresh coriander (cilantro), roughly chopped
½ pomegranate, seeds only
METHOD
1
Preheat the oven to 200°C/fan 180°C/gas mark 6.Cut the cauliflower into florets. Chop up the carrot, mushrooms and red onion.Mix together all the marinade ingredients. Put the cauliflower in a large bowl and drizzle over the marinade. Stir well to make sure the cauliflower is well coated. Add the chopped mushroom, carrot and onion. Transfer to a roasting tin although I like to live on the edge so I used a bundt tin. Roast in the oven for 35-40 minutes, or until the cauliflower is soft and starting to caramelise. Remove from the oven and set aside.
2
Chop up the coriander and gather the pomegranate jewels to sprinkle over the spiced cauliflower.
3
Warm up a few tortillas and serve with the flat breads and a dollop of greek yogurt.
