Whole Roast Cauliflower with Pistachios and Pomegranate Seeds
I give you a majestic centre piece - the finest roast cauliflower, bejewelled with pomegranate seeds and pistachio nuts, made even better when surrounded by a moat of creamy dhal. This is a come-here-look-at-me kind of table centre which tastes as good as it looks. I’m delighted that after many unsatisfactory attempts this way of cooking a whole cauliflower is the business. It’s cooked through but not overcooked or burnt or soggy and you can use it in many different ways.
It is also delicious served as a side or amongst a series of small plates without the dhal. You might also like to leave out the curry powder and emphasise more European flavours.
I do rather love cauliflower whether it be in soup, roasted broken up pieces in a cheesy sauce - grilled cauliflower cheese - or raw in salads.
Ingredients
Serves 4 – 6 as a veg; 2 – 4 as the centre of the meal
1 lemon
1 pomegranate, seeds removed/optional
50g pistachios, chopped/optional
A handful of fresh coriander or mint.
1 medium sized cauliflower
3 tbs sunflower oil
1 tbs rose harissa
1 tbs smoked paprika
1 tbs curry powder (optional)
Method
Strip the cauliflower of its leaves (remember they are delicious roasted til they are a little charred and served as an appetiser alongside a cocktail). If necessary also slice away some of the stalk so that the cauliflower sits flat and proud.
Put the cauliflower, stalk side up, in a large saucepan and boil it for 7 minutes. Drain in a colander for 30 minutes until cool.
Wrap the cauli in kitchen paper to draw out as moisture as possible so that it will roast rather than steam in the oven. Repeat this every couple of hours with dry kitchen paper. If you are short of time use your hairdryer on the beast…
Make a marinade by mixing together the oil, the rose harissa, the smoked paprika and the curry powder if using.
Set the oven to 195C/175Cfan/385F.
Put the now dry cauliflower on an oven tray lined with bakewell paper. Massage in the marinade until the cauli is rosy allover.
Cook for about 30 minutes. Test with a skewer or a pointy knife to see if the cauliflower has softened. Switch up the oven if you want a more caramelised finish for a quick 5 minute blast.
Put the cooked cauli on a serving plate.
To serve as a centre piece garnish with pomegranate seeds, pistachios and fresh coriander.
As a veggie side, or as part of a mezze, simple is good. Serve the cauliflower with just a sprinkling of fresh coriander or mint.
