Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt by Caravan

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Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt

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Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt

British

Main

45 mins

Vegetables/vegetarian

Easy

Serves

No vegetarian recipe repertoire is complete without a decent roasted cauliflower recipe, and this one, served at Caravan, does not disappoint. The cauliflower is carefully cooked before serving with a fiery harissa and yoghurt spiked with pomegranate molasses for a dish that balances spice, sweetness, and creaminess beautifully.

Recipe courtesy of

Ingredients

1 large cauliflower
4 tbsp rapeseed oil or neutral flavoured oil
1 tbsp olive oil
25g garam masala
75g Greek yoghurt
15g pomegranate molasses
100g harissa
1 tbsp nigella seeds
2 tbsp pomegranate seeds
Sea salt
Coriander cress, to garnish (or use picked coriander leaves)

Method

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Method

Preheat the oven to 180°C.
Cut the cauliflower into quarters and then cut each quarter in half, so you have 8 wedges of cauliflower.
Heat the rapeseed oil in a large frying pan and fry 4 pieces of cauliflower on each side until golden brown. Remove from the pan and repeat with the remaining 4 pieces. Place the cauliflower in a large bowl, pour in the olive oil and garam masala and toss to ensure a good coating on all sides, then tip the cauliflower onto a large roasting tray and place in the oven for 8–10 minutes.
Meanwhile combine the Greek yoghurt with the pomegranate molasses in a small bowl and season with salt; set aside.
Spread a tablespoon of harissa over the base of each serving plate, then place a couple of wedges of cauliflower on top of that. Dollop on spoonfuls of pomegranate molasses yoghurt and sprinkle with nigella seeds and pomegranate seeds. Finally, garnish with coriander cress or leaves and serve.

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