Helen RandellBaked cauliflower with pomegranates
November 21st 2011 09:44
A friend of mine recently introduced me to a new food blog called Smitten Kitchen. She told me about it after trying out an intriguing red wine chocolate cake (somewhat of a companion to this Chardonnay cake I think) and I visited and was certainly impressed.
Her cute little apple pies, delicious looking roast tomato soup and great ideas for everyday meals are very inspiring, but it was her roasted cauliflower with cumin and pomegranates which I couldn’t stop thinking about. Wandering through the supermarket I’d keep an eye out for pomegranates, waiting for them to come into season. I’d watch out for cauliflower specials and mentally work out what I would serve with it. I made some curry and though about this as a side. I thought about it as a meal on its own. Basically, I thought about it a lot. So, when I spied both cauliflower on special and pomegranates at my local fruit and veg shop, I was very mentally prepared.
The basic premise is the same, but I altered the yoghurt sauce a little to include some cumin flavouring there as well. I served this with Moroccan spiced grilled chicken breast and was very happy with the outcome. I then had some leftovers for lunch, and incorporated this delicious sweet cauliflower with some extra roast lamb and served with the yoghurt sauce – also divine.
1 cauliflower head, cut into florets (about 1.5kg)
2 tablespoons olive oil
1 teaspoon cumin seeds
1 pomegranate, seeds removed
200ml natural yoghurt
juice of 1/2 lemon
small handful mint leaves, chopped
1 teaspoons ground cumin
Head oven to 200 degrees. Mix together cauliflower, oil and cumin seeds. Place in a baking tray and bake for 30 minutes until the edges are lightly browned and golden.
To make the yoghurt sauce, in a bowl combine yoghurt, lemon juice, mint and ground cumin. Stir together.
Serve the baked cauliflower on a plate with a generous amount of yoghurt dressing and a nice sprinkling of pomegranate seeds over the top. Just delicious!
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