Recipe Detail

Preparation 15 mins | Cooking 45 mins | Serves 6

1 whole cauliflower (about 1.3 kg)

¼ cup olive oil

2 garlic cloves, crushed

2 tsp ground cumin
2 tsp ground coriander

1 tsp Moroccan spice (Ras al Hanout)

1 tbs lemon juice

½ pomegranate, seeds removed

Extra virgin olive oil, coriander leaves and lemon wedges, to serve

TAHINI YOGHURT:

½ cup Greek-style natural yoghurt

2 tbs lemon juice

2 tbs tahini

STEP 1: Preheat oven to 200°C fan-forced. Trim outer leaves from cauliflower. Trim and cut a deep cross into the central core on the base of the cauliflower. Place cauliflower on a microwave-safe plate. Microwave on high (100%) for 6-7 minutes or until just steaming.  

STEP 2:  Combine oil, garlic, cumin, coriander, Moroccan spice and lemon juice in a small bowl. Season with salt and pepper. Place cauliflower into a baking dish lined with baking paper. Spoon spice mixture over cauliflower. Pour water around the cauliflower to a 1cm depth. Bake for 35-40 minutes until just tender when tested with a skewer.

STEP 3:  While cauliflower is roasting, combine tahini yoghurt ingredients in a bowl. Season with salt and pepper. 

STEP 4:  To serve, sprinkle cauliflower with pomegranate seeds. Drizzle with extra virgin olive oil and sprinkle with coriander leaves. Serve with tahini yoghurt and lemon wedges.