Whole Roast Cauliflower
Serves 220 mins prep60 mins cook
A deliciously whole roasted cauliflower lathered in hot harissa butter with a green tahini base, topped with pomegranate seeds, mint, and pine nuts. This recipe celebrates simple yet sophisticated cooking, making cauliflower the star of the dish.
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What you need
Instructions
1: Remove the leaves from the cauliflower and trim the stem. Place in a pot of salted boiling water and parboil for 5 minutes. 2: Allow the cauliflower to steam dry for 10-15 minutes, then pat off excess moisture with a kitchen towel. 3: Melt 100g of flora butter in a saucepan until foaming and browned. 4: Add 1 teaspoon each of paprika, cumin, oregano, garlic powder, and turmeric, then season with pepper. Stir to infuse. 5: Brush the cauliflower all over with the infused butter, ensuring it is well covered, then place on a baking tray in a pre-heated oven at 200 degrees Celsius for 20 minutes. 6: After 20 minutes, brush again, baste with more butter, and cook for a further 20-30 minutes or until golden, browned, and tender. 7: In the same water used to boil the cauliflower, blanch the cauliflower leaves until tender and green. 8: Place the leaves in a blender with fresh herbs, nutritional yeast, toasted nuts, lemon juice, and olive oil. Blend and loosen with a splash of water if required, then mix in the yoghurt and tahini. Season to taste with salt and pepper. 9: Plate up as shown in the video and enjoy!View original recipe