Roasted Cauliflower With Pomegranate
Roasting cauliflower with a sprinkling of spices is easy, and gives a lovely nutty flavour. Pomegranate, mint and a yogurt dressing add Middle Eastern flavours, good for a light lunch.
Preparation time 30 minutes
Cooking time 30 minutes
Olive oil, for greasing
1 head cauliflower (about 800 g), leaves and thick stalks discarded, cut into small florets
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
light olive oil spray
1/2 cup (125 ml) natural (plain) yogurt
1 tablespoon lemon juice
11/2 tablespoons finely chopped fresh mint
1/4 cup (40 g) pomegranate seeds
small fresh mint leaves, to garnish
Preheat oven to 180°C (350°F/Gas 4) and lightly oil a large baking tray. Arrange cauliflower in a single layer on tray. Put cumin and coriander in a small sieve and sprinkle evenly over cauliflower. Season with salt and spray with olive oil spray.
Roast 15 minutes, then rearrange florets, moving those on the outside of the tray to the centre and vice versa. Roast a further 15 minutes, or until tender and lightly golden. Remove from oven and cool slightly.
Meanwhile, combine yogurt, lemon juice and chopped mint in a small bowl, and season with a pinch of salt.
Arrange cauliflower on a serving plate and drizzle over yogurt dressing. Sprinkle with pomegranate seeds and small mint leaves and serve.
TIP To get the seeds from a pomegranate, cut in half crosswise and put in a large bowl of water. Use your fingers to prise out the seeds underwater. They will sink to the bottom, while the white membrane will float. Pour off the water and any white membrane, then drain the seeds and pat dry on paper towels. A medium pomegranate will yield about 1 cup (160 g) seeds – the excess seeds can be stored in the refrigerator for 3–4 days.