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Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt

by Chris Ammermann, Laura Harper-Hinton, Miles Kirby from Caravan: Dining All Day

This richly spiced roasted cauliflower recipe bursts with flavour. The cauliflower is beautifully charred and served with creamy, pomegranate-studded yoghurt.

From the book

Laura Harper-Hinton, Miles Kirby, Chris Ammermann


Roasting is our favourite way to cook this amazingly versatile vegetable. It looks beautiful on a plate with the edges a little charred and crispy. Cauliflower is also a brilliant vehicle for flavour and here the spiced oil infiltrates every nook and cranny of the heads and releases a juicy punch of flavour when you bite into it. The harissa and pomegranate yoghurt give the dish that extra hit of flavour and makes for lovely presentation too.

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1 large cauliflower
4 tbsp rapeseed oil or other neutral-flavoured oil
1 tbsp olive oil
25g garam masala
75g Greek yoghurt
15g pomegranate molasses
100g harissa
1 tbsp nigella seeds
2 tbsp pomegranate seeds
Sea salt
Nigella seeds, to garnish

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Preheat the oven to 180C. Cut the cauliflower into quarters and then cut each quarter in half, so you have 8 wedges of cauliflower.

Heat the rapeseed oil in a large frying pan and fry 4 pieces of cauliflower on each side until golden brown. Remove from the pan and repeat with the remaining 4 pieces. Place the cauliflower into a large bowl, pour in the olive oil and garam masala and toss to ensure a good coating on all sides, then tip the cauliflower onto a large roasting tray and place in the oven for 8–10 minutes.

Meanwhile combine the Greek yoghurt with the pomegranate molasses in a small bowl and season with salt; set aside.

Spread a tablespoon of harissa over the base of each serving plate, then place a couple of wedges of cauliflower on top of that. Dollop on spoonfuls of pomegranate molasses yoghurt and sprinkle with nigella seeds and pomegranate seeds. Finally, sprinkle with nigella seeds.

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From the book: Caravan: Dining All Day

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