Roasting cauliflower is Caravan‘s favourite way to cook this amazingly versatile vegetable. It looks simply beautiful on a plate with the edges a little charred and crispy. It’s also a brilliant vehicle for flavour and the spiced oil infiltrates every nook and cranny of the heads and releases a wonderful juicy punch of flavour when you bite into it.
• 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)
1 Preheat the oven to 180°C.
2 Cut the cauliflower into quarters and then cut each quarter in half, so you have 8 wedges of cauliflower.
3 Heat the rapeseed oil in a large frying pan and fry 4 pieces of cauliflower on each side until golden brown. Remove from pan and repeat with the remaining 4 pieces. Place the cauliflower into 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.
4 Meanwhile combine the Greek yoghurt with the pomegranate molasses in a small bowl and season with salt; set aside.
5 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.
Recipe courtesy of Caravan, extracted from Caravan: Dining All Day.