I don’t know about you, but my cauliflower repertoire is pretty limited. Cauliflower cheese is delicious, but isn’t the healthiest, and not great to eat cold (though power to you if cold cauliflower cheese is your thing).
I was lucky to find this gorgeous roasted cauliflower dish in one of my many cookbooks – I’m pretty sure it’s Ottolenghi (he’s amazing for salads and sexy veg dishes), but frankly I’ve made it so many times I no longer use a recipe! I love it because pomegranate molasses is such a tart, unexpected flavour that nudges that earthy roasted cauli flavour from good to sublime.
Eat this as part of a spread for dinner or lunch.
Roasted Cauli with Pomegranate molasses
Ingredients
Serves 2 as part of a lunchtime or dinner mezze feast
1 medium cauliflower
2 tablespoons of rapeseed oil
flaked seasalt
Half a lemon
2-3 tablespoons of pomegranate molasses
The seeds from half a pomegranate (optional)
Method
- Preheat the oven to about 180 degrees
- Dice the cauliflower into bitesize chunks, toss in the oil and a big pinch of flaked seasalt. Add the cauliflower and half a lemon to a big roasting tray where the veg can spread out
- Roast for about 20 minutes until the cauliflower is catching at the edges and the lemon is fragrant and golden
- Allow to cool, then toss the cauliflower together in a bowl with the pomegranate molasses and seeds.
Crumbs and Roses 