Spiced Roast Cauliflour

🥘 Ingredients

• cauliflower 1 head
• harissa paste 2 tsp
• greek yogurt 2 tbsp
• pomegranate 1
• dukkah 1 tbsp

1. 1

   “Preheat the oven to 350°F. 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.
2. 2

   In a bowl, mix together the harissa paste , greek yogurt , 0.5 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 pan.
3. 3

   Halve the pomegranate and squeeze the juice of one half through a sieve over the cauli. Add 0.5 cup of water at the base, and roast for 1 hour 15 minutes.
4. 4

   When the time’s up, baste the cauli with the juices in the pan, then return to the oven for a final 10 minutes. Remove the pan, spoon the juices back over the cauli, then quickly sprinkle over the dukkah so it sticks. 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.