Whole spiced cauliflower

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Bring a kettle of water to the boil. Rub the cauliflower with the oil, chaat masala, salt and plenty of black pepper. Pour enough just-boiled water into the base of a large ovenproof saucepan or casserole dish so it comes up to 1cm. Carefully put the cauliflower in, stalk-side down, then cover the dish with a lid or foil. Roast for 10 minutes, then remove the lid and cook for a further 35-45 minutes until tender and deep golden brown all over.

Step 2

Meanwhile, in a small bowl mix the yogurt with the lemon juice and set aside. In a different bowl, toss together the pomegranate seeds, Bombay mix, red onion and green chilli. When the cauliflower is cooked, use tongs to carefully remove it from the pan and transfer to a serving plate. Drizzle with the yogurt, then scatter over most of the pomegranate mixture and the coriander. Serve with the remaining pomegranate mixture on the side.