Ingredients Checklist
Cauliflower
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 medium cauliflower, stem trimmed and leaves removed
- 200g hummus
- 2 tbsp lemon juice
- ¼ cup fresh coriander leaves
- ¼ cup roasted pine nuts
- ½ cup pomegranate arils
Dressing
- 1 cup Greek yoghurt
- Juice and zest of 1 lemon
- Juice and zest of 1 lime
- Salt and pepper to taste
Instructions
- Preheat oven to 140°C.
- Combine oil, garlic, turmeric, ground cumin and ground coriander in a small bowl.
- Trim the base of the cauliflower to sit flat, place cauliflower on a baking tray lined with a large piece of baking paper.
- Brush the cauliflower all over with oil/spice mixture. Season to taste with salt and pepper.
- Bake in preheated oven for 1 hour, if getting too coloured, loosely place a piece of foil over the cauliflower and continue to roast until cauliflower is tender when tested with a bamboo skewer. Timing will depend on the size of the cauliflower.
- To serve the roasted cauliflower, spread hummus on a large serving plate. Carefully transfer cauliflower to plate and position on top of the hummus.
- Drizzle with greek yoghurt, lemon and lime dressing.
- Scatter fresh herbs, pine nuts and pomegranate arils over the roasted cauliflower.
- Serve immediately.
