This Middle Eastern roast cauliflower could not be easier to make and better still, the Everhot is so forgiving once it is ready. Serves 4 as a side dish.
- 1 cauliflower
- 2 tbsp olive oil
- 3 cardamom pods
- 50g coriander leaves, picked
- 25g flat leaf parsley
- 2 green chillis, deseeded
- 2 garlic cloves
- ¾ tsp ground cumin
- 5 tbps extra virgin olive oil
- 200g Greek yoghurt
- 2 tsp pomegranate molasses
- ¼ tsp dried chilli flakes
- Trim the base root of the cauliflower so it sits flat on a dish. Place in a large pan of salted cold water and bring to the boil. Cook for around six minutes, turning the cauliflower half way though.
- Drain well and allow to dry upside down in a pan in its steam.
- Transfer the cauliflower to a roasting tin and coat the surface in olive oil and season with salt and pepper. Place in the top oven at around 220ºC and roast for 35-50 minutes until golden. Check it after about 20 minutes as cooking time will depend on size of cauliflower.
- Next make the herby sauce. Grind the cardamom seeds from the pods and place in a food processor along with the coriander, parsley, chillies, garlic, cumin and a large pinch of salt; whizz everything together until it is very finely chopped, but not quite a paste.
- Transfer to a bowl and stir in the extra virgin olive oil. To serve, spoon the yogurt onto a large plate and swirl with the back of a spoon. Drizzle over the pomegranate molasses and most of the sauce. Sit the cauliflower on top and spoon over the remaining sauce, then scatter over the chilli flakes. Delicious with roasted meats, especially Moroccan lamb. Or eat as a healthy veggie main course.