Christmas Roast Cauliflower

Food Main Courses Vegetarian
Prep: 10 minutes
Cook: 30 minutes
4 Servings
1 cauliflower
3 tbsp olive oil
1 tsp Schwartz Medium Curry Powder
1 tsp Schwartz Chilli Flakes
75g dried apricots, roughly chopped
25g flaked almonds, toasted
50g pomegranate seeds
100g tahini
  1. Preheat oven to 180°C
  2. Remove the larger leaves from the cauliflower, and then immerse completely it in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain
  3. Mix together the oil, curry powder, chillis and salt. Rub the cauliflower all over with the mixture and bake for 20 minutes
  4. Scatter the cauliflower with the almonds, pomegranate seeds, apricots, and drizzle with tahini. Serve immediately.