Spice-Roasted Cauliflower with Pomegranate
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large cauliflower, stem trimmed and leaves removed
- 1/4 cup boiling water
- 200g tub baba ghanoush
- 2 tbsp lemon juice
- 1/2 cup pomegranate arils
- 1/2 cup fresh coriander sprigs
Preheat oven to 180C/160C fan-forced.
Combine oil, garlic, turmeric, cumin and ground coriander in a small bowl. Place cauliflower on a large piece of foil on a baking tray. Brush all over with spice mixture. Season with salt and pepper. Pour over boiling water. Fold up sides of foil to enclose cauliflower, scrunching foil at the top to seal.
Roast for 1 hour. Open up foil. Roast for a further 35 to 40 minutes or until cauliflower is lightly browned and tender.
Spread baba ghanoush on a large serving plate. Carefully transfer cauliflower to plate. Drizzle with lemon juice. Sprinkle with pomegranate seeds and coriander sprigs. Serve.