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Christmas Roast Cauliflower
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
8
A vibrant centrepiece that delivers a feast for all the senses. This delightfully simple recipe makes it a very tempting twist on the traditional Christmas roast. Rubbed with Schwartz spices to deliver a depth of flavour and a deliciously spicy kick that does all the hard work for you. A perfect alternative to turkey if there are vegans and vegetarians at the table.
Ingredients
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1 cauliflower
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3 tablespoons of olive oil
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1 teaspoon Mild Curry Powder
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1 teaspoon Chilli Flakes
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75 grams (3 ounces) dried apricots, roughly chopped
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25 grams (1 ounces) flaked almonds, toasted
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50 grams (2 ounces) pomegranate seeds
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100 grams (4 ounces) tahini
Key Products
Instructions
- 1 Preheat oven to 180°C, 350°F, Gas Mark 4.
- 2 Remove the larger leaves from the cauliflower, and then immerse completely it in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
- 3 Mix together the oil, Curry Powder, Crushed Chillis and salt. Rub the cauliflower all over with the mixture.
- 4 Bake for 20 minutes.
- 5 Scatter the cauliflower with the toasted almonds, pomegranate seeds, apricots, and drizzle tahini. Serve immediately.
- 6
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