Spiced whole roast cauli

Spiced whole roast cauli

With beautiful rose harissa, dukkah & jewels of pomegranate

With beautiful rose harissa, dukkah & jewels of pomegranate

Serves 2 - 4

Cooks In1 hour 34 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 181 9%

• Fat 6.8g 10%

• Saturates 1.9g 10%

• Sugars 13.7g 15%

• Salt 0.6g 10%

• Protein 13.7g 27%

• Carbs 16.1g 6%

• Fibre 6.8g -

Of an adult's reference intake

Ingredients

• 1 small head of cauliflower , (600g)
• 2 heaped teaspoons rose harissa
• 2 heaped tablespoons natural yoghurt
• 1 pomegranate
• 1 tablespoon dukkah

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

1. Preheat the oven to 180°C/350°F/gas 4.
2. Discard any tough outer leaves from the cauliflower, then, keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
3. In a bowl, mix together the harissa, yoghurt, ½ a tablespoon of red wine vinegar and a little sea salt and black pepper, then quickly rub the mixture all over the cauli. Place it in a snug-fitting ovenproof frying pan or roasting tray.
4. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 100ml of water at the base, and roast for 1 hour 15 minutes.
5. When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes.
6. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks.
7. Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauli, then halve or quarter, and dish up.