SPICED CAULIFLOWER ROAST

Spiced cauliflower roast image

Cauliflower is having a renaissance and we couldn't be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.

Provided by Sophie Godwin - Cookery writer

Time 1h

Number Of Ingredients 18

Previous Next

Ingredients

50g butter , softened at room temperature
2 tsp chilli flakes
½ tsp sumac
½ tsp allspice
1 tsp ground cumin
1 tsp ground coriander
1 cauliflower (about 1kg)
2 x 400g cans chickpeas , drained and rinsed
small pack flat-leaf parsley , chopped
small pack mint , chopped
small pack coriander , chopped
1 red onion , very finely chopped
200g cherry tomatoes on the vine
50g pine nuts , toasted
pomegranate molasses , for drizzling
100g good-quality feta
100g Greek yogurt
juice ½ lemon

Steps:

In a small bowl, beat the butter and spices with a wooden spoon, then set aside.
Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.
Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.
Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.
Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.
Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.

Nutrition Facts : Calories 355 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium