Cauliflower is having a renaissance and we couldn’t be happier. Roasting creates an incredible nutty flavour that works beautifully with the spices and herbs.
Prep:20 mins
Serves 4 – 6
50g butter, softened at room temperature2 tsp chilli flakes½ tsp sumac½ tsp allspice1 tsp ground cumin1 tsp ground coriander1 cauliflower (about 1kg)2 x 400g cans chickpeas, drained and rinsedsmall pack flat-leaf parsley, choppedsmall pack mint, choppedsmall pack coriander, chopped1 red onion, very finely chopped200g cherry tomatoes on the vine50g pine nuts, toastedpomegranate molasses, for drizzling
STEP 1In a small bowl, beat the butter and spices with a wooden spoon, then set aside.STEP 2Heat oven to 220C/200C fan/ gas 7. Trim the outer leaves of the cauliflower and remove the very bottom of the root, being careful to keep some of the root attached so the whole cauliflower remains intact. Bring a large pan (big enough to fit the whole cauliflower) filled with salted water to a rolling boil. Cook for 3-4 mins to partially tenderise, then carefully remove with two slotted spoons.STEP 3Put the cauliflower and chickpeas on a baking tray. Rub the cauliflower with the butter, dot a little over the chickpeas and season everything. Roast in the oven for 35 mins until the chickpeas are crispy, the cauliflower is deep golden-brown, and a cutlery knife can be inserted into the middle easily.STEP 4Meanwhile, make the feta dressing. In a large bowl, whisk the feta and Greek yogurt until the cheese has completely broken up and the mixture is creamy. Add the lemon juice, whisk again, then season to taste. Chill until needed.STEP 5Remove the cauliflower and chickpeas from the oven, transfer the cauliflower to a plate, then mix the remaining ingredients, except the pomegranate molasses, with the warm chickpeas on the tray.STEP 6Arrange the herby chickpeas on a large sharing platter and place the whole cauliflower on top. Spoon over the dressing and drizzle with pomegranate molasses to serve.
