Whole Roasted Cauliflower

SERVES: 2
PREP + COOK TIME: 30 minutes

INGREDIENTS

• 1 cauliflower (900g), leaves trimmed
• 2 tbsp harissa paste
• 2 tsp ground coriander
• 3½ tbsp extra virgin olive oil
• 1 tbsp pine nuts
• 2 tbsp tahini
• juice of 1 lemon
• ¾ cup (150g) dairy-free yogurt
• 1 garlic clove, crushed

to serve (optional):

• 2 tbsp roughly chopped flat-leaf parsley
• 1 sprig of mint, leaves picked
• 2 tbsp pomegranate seeds
• 1 red chilli, thinly sliced 
  
  

METHOD

1. Fill a large saucepan with water, and bring to the boil. Once boiling, add the whole cauliflower and cook for 5 minutes. Strain in a colander and set aside to cool.

2. Preheat the air fryer to 190°C/375°F for 3 minutes.

3. Meanwhile, in a small bowl combine the harissa paste, ground coriander and olive oil. Mix well then spread the mixture over the cauliflower. Season with salt and pepper, then put into the air fryer basket and cook at 190°C/375°F for about 20 minutes until tender. 

4. In a dry frying pan, toast the pine nuts until golden, being careful not to burn them. Set aside. 

5. In a small bowl combine the tahini, lemon juice, yogurt and garlic. Season with salt and pepper, and mix well. 

6. Spread the yogurt onto a platter, top with the cauliflower, then sprinkle over the parsley, mint, pomegranate, pine nuts and red chilli.