Whole spiced cauliflower

Name: Whole spiced cauliflower
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 large cauliflower (around 650g), stalk trimmed; 2 tbsp groundnut oil; 1½ tbsp Cooks’ Ingredients Chaat Masala; 1 tsp fine sea salt; 100 g Essential Greek Style Natural yogurt; ½ lemon, juice; 60 g pomegranate seeds; 30 g Bombay mix; ½ red onion, finely chopped; 1 green chilli, deseeded and finely chopped; 25 g pack coriander, chopped

A beautifully burnished whole cauliflower is a very cheering thing to set upon the table. It’s lovely with warm flatbreads or rice, as well as served alongside roast chicken or lamb.

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VegetarianHealthyLow in saturated fatSource of protein5 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large cauliflower (around 650g), stalk trimmed
2 tbsp groundnut oil
1½ tbsp Cooks’ Ingredients Chaat Masala
1 tsp fine sea salt
100g Essential Greek Style Natural yogurt
½ lemon, juice
60g pomegranate seeds
30g Bombay mix
½ red onion, finely chopped
1 green chilli, deseeded and finely chopped
½ x 25g pack coriander, chopped

Preheat the oven to 220ºC, gas mark 7. Bring a kettle of water to the boil. Rub the cauliflower with the oil, chaat masala, salt and plenty of black pepper. Pour enough just-boiled water into the base of a large ovenproof saucepan or casserole dish so it comes up to 1cm. Carefully put the cauliflower in, stalk-side down, then cover the dish with a lid or foil. Roast for 10 minutes, then remove the lid and cook for a further 35-45 minutes until tender and deep golden brown all over.
Meanwhile, in a small bowl mix the yogurt with the lemon juice and set aside. In a different bowl, toss together the pomegranate seeds, Bombay mix, red onion and green chilli. When the cauliflower is cooked, use tongs to carefully remove it from the pan and transfer to a serving plate. Drizzle with the yogurt, then scatter over most of the pomegranate mixture and the coriander. Serve with the remaining pomegranate mixture on the side.

Typical values per serving when made using specific products in recipe