Spicy Roasted Cauliflower with Herbs, Pomegranate and Chickpeas
This is beyond surprisingly good. Like many a child of the 1980s I’ve got creamy baked cauliflower PTSD — that homogenous baked-into-oblivion dish that I thought had truly ruined the humble brassica for me forever. Enter this cauliflower replacement therapy. It’s got texture, a heap of flavour and is a visual delight to bring to the table. Get involved.
Ingredients 15
1 head cauliflower, base trimmed
4 tbsp olive oil
4 tbsp harissa, see my recipe
200 g chickpeas, tinned, rinsed thoroughly and drained
1 tbsp sumac
1 tsp brown sugar
375 ml tahini yoghurt dressing, see my recipe
4 tbsp pomegranate molasses
1 pomegranate, arils removed
salt, to season
black pepper, freshly ground, to season
Trench Coat Of Herbs
1⁄4 cup dill fronds
1⁄2 cup basil leaves, coarsely torn
3⁄4 cup flat-leaf parsley, chopped
3⁄4 cup coriander leaves, chopped
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Method 8
Fill a large saucepan with water and season with salt. Bring to the boil. Add the and cook for 6–8 minutes, depending on the size. Check to see if it’s ready by poking the stem with a knife — it should pierce the base with relative ease.
Remove the and place on a baking tray and set aside to steam-dry for around 10 minutes.
Preheat the oven to 180˚C (360˚F).
Line the same tray with baking paper, then return the to the tray. Rub the cauliflower with 3 tablespoons of the and the . Roast, uncovered, for 45 minutes — the edges get super-crispy and charred, and the olive oil makes it almost buttery.
Add the , and to a bowl with 1 tablespoon . Turn to coat. For the last 15 minutes of cooking, add the chickpeas to the in the oven. Throw them around it and quickly close the oven door to let it keep doing its thing.
For the trench coat, combine the , , , and in a bowl and set aside.
Remove the from the oven and carefully transfer to a serving plate, scooping all the and residual juices onto the plate.
Pour the over the top, drizzle with and season with salt and freshly ground black pepper. Cover with the trench coat of herbs and the to finish. Serve as is at the table.
