Moroccan-style Roasted Cauliflower
Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1 whole cauliflower
- 2tablespoons extra virgin olive oil
- 1tablespoons harissa paste
- 1tablespoons Woolworths Moroccan seasoning
- 1 cup Woolworths Greek-style natural yoghurt
- 1/4 cup Woolworths slivered almonds, toasted
- 2tablespoons currants
- 1/4 cup pomegranate arils
- 1/4 bunch coriander, leaves picked
Instruction tip
Serving tip:This is a perfect festive main for vegetarian guests and can also double as a delicious side dish served with ham, pork or turkey for meat eaters.
Method
Step 1 of 4
Bring a large pot of salted boiling water to the boil. Trim tougher outer leaves from cauliflower, keeping any inner leaves intact if desired. Trim cauliflower base to allow it to sit flat. Place cauliflower into boiling water, stem-side up. Reduce heat and simmer for 15 minutes.
Step 2 of 4
Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Combine oil, harissa and seasoning in a small bowl.
Step 3 of 4
Carefully transfer cauliflower from pot to prepared tray, placing stem-side down. Brush cauliflower with oil mixture. Bake for 45 minutes or until golden and cooked through.
Step 4 of 4
Spread yoghurt over base of a serving plate. Top with cauliflower and spoon over any oil mixture from pan. Top with almonds, currants, pomegranate and coriander. Serve.
Categories
- Australian
- Vegetable dishes
- Dec 2024
- Seafood free
- Christmas
- Wheat free
- Gluten free
- Dinner
- Egg free
- Cauliflower
- Budget
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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