Christmas Crown Cauliflower

Name: Christmas Crown Cauliflower
Ingredients: 1 cauliflower; sea salt (to taste); pepper (to taste); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon sumac; 2 tablespoon extra virgin olive oil; 0.3333333333333333 pomegranate seeds (cup); 1 French shallot (sliced); 0.5 coriander sprigs (cup); roasted pepper strips (jar); 1 teaspoon paprika; 1 garlic (clove); 0.6666666666666666 roast almonds (cup); 1 tablespoon red wine vinegar; 2 tablespoon yoghurt (of choice (coconut)); 0.5 lemon (small, juice and zest); 1 teaspoon maple syrup

A favourite all year round, but such a standout as part of a big Festive sharing table….

Ingredients

Directions

1
Pre heat oven to 180 degrees. Cut the bottom of the cauliflower so it sits flat then carefully cut a cross down into the core.
2
Simmer the cauliflower for 8-10 minutes in a big pot of salted water then remove, drain and place on a lined oven tray.
3
Mix the turmeric, cumin, sumac, salt and oil in a bowl then drizzle over the cauliflower. Cover with foil and roast for 30 minutes. Remove the foil the roast uncovered for a further 20 minutes, or until tender.
4
Blitz all the Romesco sauce ingredients in a blender with a pinch of salt until smooth.
5
Mix the yoghurt ingredients until combined.
6
To serve, spread the Romesco sauce onto the base of a serving platter. Top with cauliflower then drizzle over the yoghurt mixture. Garnish with pomegranate seeds, sliced shallot and coriander sprigs before serving.

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