Autumn means baking and roasting the seasonal bounty that comes into abundance. Create a warm, wholesome and spicy aroma with this whole roasted cauliflower that is bound to make an appearance at any dinner time over the next five months.
Ingredients
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1 whole cauliflower (800g), leaves removed, stem trimmed
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1/2 cup (140g) Greek Style Yoghurt
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20g unflavoured be. Health Collagen
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2 tbsp tahini
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1 tbsp maple syrup
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1 tsp crushed garlic
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1/2 tsp ground turmeric
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1/2 tsp smoked paprika
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1/2 tsp ground cumin
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1/2 cup hummus
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1/4 cup (40g) pine nuts, toasted
- 1/2 cup (80g) pomegranate seeds
- Coriander leaves, to serve
Method
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Preheat oven to 210°C. Line a baking tray with baking paper.
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Place the cauliflower in a large saucepan. Add enough water to cover. Place over high heat. Bring to the boil. Reduce heat to medium and simmer for 8 mins or until cauliflower is just tender.
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Meanwhile, combine yoghurt, be. unflavoured Collagen, tahini and maple syrup in a jug. Season with salt, combine. Then add garlic, turmeric, paprika and cumin to yoghurt mixture. Combine.
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Remove cauliflower from pan and refresh under cold water. Pat dry with paper towel. Place on lined tray. Use a pastry brush to brush the yoghurt mixture over the cauliflower. Bake for 25-30 mins or until the cauliflower is tender and a golden crust forms.
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Spread a layer of hummus on a serving plate. Place cauliflower on top.
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Spoon the extra yoghurt topping over the cauliflower and sprinkle with the toasted pine nuts, coriander leaves and pomegranate seeds. Cut the cauliflower into wedges to serve.
