Out of all the winter vegetables this year, the cauliflower seems to be the one breaking into unfamiliar territory!
My favourite way of cooking cauliflower is to roast it whole, and then let the family loose on the toppings and choose to cover their portion with whatever takes their fancy. It’s one way I’ve learned to get the kids to be involved with their food and try new things…and it works as they never used to touch cauliflower, let alone take it for leftovers to school the next day!
Developed as part of my monthly food contribution with The Life Style Edit, you can find the recipe in their Food Edit (along with a plethora of other food ideas) or below.
Please feel free to share the recipe and also tag me, or leave a comment below, if you make it!
1 whole cauliflower head 2 tablespoons extra virgin olive oil ½ teaspoon sea salt flakes 3-4 grinds of freshly ground black pepper
For the sauce:
½ cup full fat Greek yoghurt ¼ cup almond butter (or almond spread) 2 cloves garlic, crushed 1 tablespoon honey ½ teaspoon ground cumin
1 cup fresh herb leaves (mix of parsley, mint and oregano), roughly chopped ¼ cup flaked almonds, toasted ¼ cup fresh pomegranate arils
Preheat the oven to 180C.
Trim off the outer leaves of the cauliflower and cut away at the stalk so that it will sit flat. Cut a cross in the base of the stalk.
Place the cauliflower in a microwave and oven safe dish. Place two tablespoons of water in the bottom and cover tightly with plastic wrap. Place in the microwave and cook for 10 minutes.
After that time, being careful not to burn yourself from the steam, remove and discard the plastic wrap. Drizzle the two tablespoons of oil over the cauliflower and add the salt and pepper. Place the dish in the oven uncovered and allow to roast for 35-40 minutes (depending on the size of the cauliflower) or until a paring knife easily goes through the stalk
To make the sauce combine the yoghurt, almond butter, garlic, honey and cumin in a small bowl and stir well to combine.
To serve, place the cauliflower on its serving plate and scatter some fresh herbs over the top. Pour the sauce over then add about half of the toppings. Slice the cauliflower and serve alongside the remaining toppings for everyone to add as much of each as they fancy!