Whole Roast Cauliflower with Pistachio, Mint and Coriander Pesto

Method

Preheat the oven to 180 degrees C.

Trim the base of the cauliflower so that it sits flat on a shallow roasting tray. Mix together the marinade ingredients and brush over the surface of the cauliflower.

A pastry brush is ideal for this as you can work it into all the nooks and crannies.

Pour 1/2 cup of water into the bottom of the roasting tray and place in the oven. Roast for 45 minutes, basting every 10 minutes.

To make the pesto place all the ingredients in a food processor and pulse until everything is mixed but not completely pureed.

When the cauliflower is cooked place on a serving dish and top with a spoon of pesto, mint leaves and some pomegranate seeds. Serve the rest of the pesto alongside.

Ingredients

For the marinade -

1 teaspoon ground cumin

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1/4 cup olive oil

For the pesto -

100g shelled pistachio nuts

1 small bunch mint

1 small bunch coriander

1 clove of garlic crushed

1/4 cup olive oil or avocado oil

Salt and pepper

1 medium cauliflower, tough outer leaves removed

Pomegranate seeds to garnish

Mint leaves to garnish

Serves: Serves 2

Dietaries: Vegan

Method

Preheat the oven to 180 degrees C.

Trim the base of the cauliflower so that it sits flat on a shallow roasting tray. Mix together the marinade ingredients and brush over the surface of the cauliflower.

A pastry brush is ideal for this as you can work it into all the nooks and crannies.

Pour 1/2 cup of water into the bottom of the roasting tray and place in the oven. Roast for 45 minutes, basting every 10 minutes.

To make the pesto place all the ingredients in a food processor and pulse until everything is mixed but not completely pureed.

When the cauliflower is cooked place on a serving dish and top with a spoon of pesto, mint leaves and some pomegranate seeds. Serve the rest of the pesto alongside.

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