whole roasted cauliflower

Impress your family and friends at festive with an amazing whole roasted cauliflower. With festive pomegranate jewels, it’s a great idea for a veggie main

• Prep:5 mins
  Cook:55 mins
• Easy
• Serves: 6

Ingredients

whole roasted cauliflower Method

Step: 1 Take a large, lidded saucepan that’s big enough to fit the whole cauliflower Fill with at least 3cm of salted water, and drive it to a boil over medium heat. Gently lessen the cauliflower into the pan, lid, and cook for about 3 mins. Take it out from the pan and let it steam-dry for around 5-10 mins. Pat dry any excess water with a kitchen paper sheet.

Step: 2 For now, heat the oven to 220C/200C fan/gas 7 and unite the oil, herbs, paprika, garlic granules, and a fine pinch each of salt and pepper. Place the cauliflower in a gaping roasting tin. Massage all over with the oil mixture, ensuring you cover the bottom, too. Spill over any spare.

Step: 3 Now roast for about 20 mins. For now, mix the lemon juice, yogurt, and a pinch of salt and pepper. Chill till needed.

Step: 4 Take the cauliflower out of the oven and baste it with oil in the tin. Then roast for the next 20-30 minutes till the cauliflower looks golden and crisp in places. Disperse with the yogurt sauce and scatter with the parsley and pomegranate seeds. Cut into wedges or slices and serve.