Spiced whole roast cauli

Name: Spiced whole roast cauli
Total time: 1 h 34 min
Yield: 2 to 4
Ingredients: 1 small head of cauliflower (600g); 2 heaped teaspoons rose harissa; 2 heaped tablespoons natural yoghurt; 1 pomegranate; 1 tablespoon dukkah

With beautiful rose harissa, dukkah & jewels of pomegranate

Serves 2 to 4

Cooks In1 hour 34 minutes

DifficultyNot too tricky

Dinner for two Romantic meals Cauliflower One-pan recipes Healthy dinner ideas Healthy vegetarian recipes

Nutrition per serving

Calories 181 9%
Fat 6.8g 10%
Saturates 1.9g 10%
Sugars 13.7g 15%
Salt 0.6g 10%
Protein 13.7g 27%
Carbs 16.1g 6%
Fibre 6.8g -

Of an adult's reference intake

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Ingredients

1 small head of cauliflower , (600g)
2 heaped teaspoons rose harissa
2 heaped tablespoons natural yoghurt
1 pomegranate
1 tablespoon dukkah

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5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Method

Preheat the oven to 180°C/350°F/gas 4.
Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray.
Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.
Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.
Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.