Smoky Whole Roasted Cauliflower with Lemon Yogurt Sauce

Name: Smoky Whole Roasted Cauliflower with Lemon Yogurt Sauce
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 6
Ingredients: 1 medium cauliflower leaves removed and stalk trimmed; 3 tbsp vegetable oil; 6 tbsp thick yogurt; 1/2 lemon; 2 tsp sweet smoked paprika; 2 tsp dried mixed herbs; 2 tsp garlic granules; 1 handful small handful of parsley chopped, to serve; 1 handful pomegranate seeds to serve

Transform a humble head of cauliflower into a stunning, flavorful centerpiece with this smoky roasted recipe. Perfectly tender on the inside and crisp on the outside, it's served with a zesty lemon yogurt sauce and vibrant pomegranate seeds for a beautiful finish.

Servings6 Portions

Prep Time5 Mins

Cook Time55 Mins

Difficulty

Easy

Ingredients

medium cauliflower leaves removed and stalk trimmed
1
vegetable oil
3 tbsp
thick yogurt
6 tbsp
lemon
0.5
sweet smoked paprika
2 tsp
dried mixed herbs
2 tsp
garlic granules
2 tsp
small handful of parsley chopped, to serve
1 handful
pomegranate seeds to serve
1 handful

Step-by-Step Instructions

Fill a large, lidded saucepan with at least 3cm of salted water and bring to a boil over medium heat. Carefully lower the whole cauliflower into the pan, cover, and parboil for 3 minutes. Remove the cauliflower and let it steam-dry for 5-10 minutes, then pat away any remaining moisture with kitchen paper.

Preheat your oven to 220°C (200°C fan/gas mark 7). In a small bowl, whisk together the vegetable oil, dried mixed herbs, sweet smoked paprika, garlic granules, and a generous pinch of salt and pepper. Place the cauliflower in a deep roasting tin and brush the oil mixture all over the surface, including the bottom. Pour any remaining oil over the top.

Roast the cauliflower for 20 minutes. While it roasts, prepare the sauce by mixing the thick yogurt with the juice from half a lemon and a pinch of salt and pepper. Keep the sauce chilled until you are ready to serve.

Take the cauliflower out of the oven and baste it with the spiced oil from the bottom of the tin. Return to the oven for another 20-30 minutes until the exterior is golden brown and crisp. To serve, drizzle with the prepared yogurt sauce and scatter with fresh parsley and pomegranate seeds. Carve into thick wedges or slices.