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"Those who forget the pasta are condemned to reheat it."--Unknown

Middle Easter-style whole roast cauliflower Recipe

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This recipe for Middle Easter-style whole roast cauliflower is from Culinary Magic by Celeste Labistour, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4 as a side dish
1 whole cauliflower
2 tbsp olive oil
3 cardamon pods
50g coriander leaves picked
25g pack flat leaf parsley- leaves only
2 green chillies seeds removed
2 garlic cloves crushed (I use lazy garlic works just as well!) 1 tsp.
3/4 tsp ground cumin
5 tbs olive oil
200g greek yoghurt
2 tbsp pomergranate molasses
1/4 tsp dried chilli flakes
Directions:
Directions:
1. Trim the base root of the cauliflower so that it sits flat on the surface. Put the whole cauliflower in a large pan and cover with salted water. Bring to the boil and cook for six minutes.Turn the cauliflower half way through. Drain the cauliflower thoughly and then return to the pan upside down to steam dry for 10 minutes.
2. Preheat the oven 230ºC and coat the surface of the cauliflower with olive oil then transfer to a roasting pan and season. Roast 35-45 minutes until well charred and tender to the core.
3. Meanwhile, make the herby sauce. Grind the seeds from the cardamon pods , then transfer to food processor with the coriander, parsley, chillies, garlic, cumin, and a large pinch of salt.. whizz until everything is finely chopped but not quite a paste. Transfer to a bowl and stir in the olive oil. To serve, spoon the yoghurt onto a large plate and swirl with the back of a large spoon. Drizzle over the pomergranate molasses and most of the sauce. Sit the cauliflower on top of the sauce and spoon over the remainder of the sauce. Scatter over some fresh chillies bits or some dried chilli flakes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I love this dish and often if I am cooking at home only have this as my main dish with a salad.

 

 

 

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