Ingredients

  • 1 Large Cauliflower cut into 4 core removed
  • 50ml olive oil
  • 1 tbs ras el hanout
Sauce
  • 25ml veg oil
  • 2 cloves garlic crushed
  • 1 knob of ginger grated
  • 1 tsp rase n hanout powder
  • 2 tbs harissa
  • 1 can chopped tomatoes
  • 75g apricots chopped
  • 75g sultanas
  • 2 tbs pomegranate mollasses
  • To serve
  • Few sprigs of mint and coriander chopped
  • 100g toasted mixed  almonds, pistacios, pine nuts, and cashews
  • 100g pomegranate Seeds

Method

Print Recipe

Pre-heat the oven to 200c.

Place the cauliflower into a roasting tray drizzle in oil sprinkle over ras el hanout season then roast until charred.

In a saucepan fry the garlic and ginger in a splash of veg oil add all the remaining ingredients bring to the boil then finish with the herbs.

Blitz the stalk in a food processor mix with nuts herbs olive oil and lemon.

Ingredients

  • 1 Large Cauliflower cut into 4 core removed
  • 50ml olive oil
  • 1 tbs ras el hanout
Sauce
  • 25ml veg oil
  • 2 cloves garlic crushed
  • 1 knob of ginger grated
  • 1 tsp rase n hanout powder
  • 2 tbs harissa
  • 1 can chopped tomatoes
  • 75g apricots chopped
  • 75g sultanas
  • 2 tbs pomegranate mollasses
  • To serve
  • Few sprigs of mint and coriander chopped
  • 100g toasted mixed  almonds, pistacios, pine nuts, and cashews
  • 100g pomegranate Seeds

Method

Pre-heat the oven to 200c.

Place the cauliflower into a roasting tray drizzle in oil sprinkle over ras el hanout season then roast until charred.

In a saucepan fry the garlic and ginger in a splash of veg oil add all the remaining ingredients bring to the boil then finish with the herbs.

Blitz the stalk in a food processor mix with nuts herbs olive oil and lemon.

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