Spiced whole roasted cauliflower topped with a lemon and yoghurt dressing

INGREDIENTS:

• 1 large head of cauliflower, outer tough leaves removed
• 2tbsp olive oil
• 4 garlic cloves, crushed
• 1 tsp cumin seeds
• 1tsp medium curry powder
• 1tsp sesame oil
• Handful of torn mint, parsley and coriander
• Small handful of pomegranate seeds
• Juice of 1 lemon
• 3tbsp natural yoghurt

METHOD:

1. Pre-heat the oven to 200*c / 180*c Fan /gas 5.
2. Bring a large pan of salted water to the boil and cook the cauliflower for 10 minutes, left out and leave to cool. Once cooled remove the tender outer leaves.
3. In a small bowl mix 1tbsp of the olive oil with 2 of the crushed garlic cloves, cumin seeds and curry powder curry powder. Brush this marinade all over the cauliflower and cook in the oven for 15 minutes.
4. Meanwhile, sauté the cauliflower leaves in the sesame oil and remaining olive oil for a couple of minutes, tip into a bowl and leave to cool.
5. Once cooled, add the fresh herbs and pomegranate seeds and mix.
6. When the cauliflower is ready place onto a serving plate.
7. Mix the yoghurt with the lemon juice and spoon on top of the cauliflower.
8. Finally top with the herbs and pomegranate, serve.