Name: Spice-roasted cauliflower with pomegranate
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 2 garlic cloves, crushed; 1 1/2 tsp ground turmeric; 2.50 gm ground cumin; 1 tsp ground coriander; 1 large cauliflower, stem trimmed and leaves removed; 62.50 gm boiling water; 200g tub baba ghanoush; 42.00 gm lemon juice; 125.00 ml pomegranate seeds (see note); 125.00 ml fresh coriander sprigs

Spice-roasted cauliflower with pomegranate

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Prep Time:
15 minutes

Cook Time:
100 minutes

Total Time:
115 minutes

Spice-roasted cauliflower on baba ghanoush: a flavorful vegetarian side.

Ingredients:

36.40 gm extra virgin olive oil
1 1/2 tsp ground turmeric
2.50 gm ground cumin
1 large cauliflower, stem trimmed and leaves removed
62.50 gm boiling water
200g tub baba ghanoush
42.00 gm lemon juice
125.00 ml pomegranate seeds (see note)
125.00 ml fresh coriander sprigs

Instructions:

Preheat your oven to 180C (160C fan-forced).
Mix oil, garlic, turmeric, cumin, and ground coriander in a small bowl. Lay cauliflower on a large piece of foil on a baking tray. Brush cauliflower with the flavorful spice mix. Season generously with salt and pepper. Pour boiling water over the cauliflower. Secure the foil by folding the sides and scrunching the top to seal.
Roast covered for 1 hour, then uncover and continue roasting for an additional 35 to 40 minutes until cauliflower is golden brown and fork-tender.
Smoothly layer baba ghanoush on a sizable serving plate. Gently place cauliflower on top. Drizzle with lemon juice and sprinkle with pomegranate seeds and coriander sprigs. Enjoy!

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