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1 tin Plum Tomatoes
2 Garlic Cloves, peeled and finely chopped
Handful chopped Fresh Coriander
2 tbsp Mixed Seeds
100ml Natural Yoghurt
1 tsp Smoked Paprika
½ tsp Cumin
½ tsp Sumac
½ tsp Chilli Flakes
2 tbsp Red Wine Vinegar
4 tbsp Olive Oil
Preheat oven to 180. Trim the leaves and stalk of the cauliflower so it can sit flat. Place in a large roasting dish with lid and add around 30ml water.
Drizzle the olive oil into a bowl and add the zest of your lemon, the juice of your lemon, paprika, cumin, sumac, garlic, half the coriander, chilli flakes and a large pinch of salt. Mix then pour the marinade over your cauli in the dish. Put the lid on and bake for 45 minutes.
Remove from the oven and sprinkle over your mixed seeds, then spoon in your plum tomatoes around the cauliflower, not on top. Pour your red wine vinegar evenly over it, then place back in the oven, lid off, for 20 minutes to toast the seeds and crisp up the florets.
Drizzle the yoghurt over the whole cauli in stripes then follow with the pomegranate molasses. Sprinkle on your remaining coriander and dig in. Serve with freshly made flatbreads, or keep it traditional with crispy roast potatoes.