Cook: 10 minutes

Serves: 1 hour

If you can't source some of the ingredients kosher for Pesach, it’s fine to substitute different spices or herbs and it will still be delicious. No waste tip: pomegranate seeds freeze, so if you have any over open freeze them and then bag them up for future use.

More of Silvia's recipes at cookingforthesoul

Preheat the oven to 200°C (fan).
Rinse the cauliflower leaving the leaves attached. Bring a large saucepan of water to a boil, add the rock salt, and cauliflower and cover. Boil for 12-15 minutes until it’s easy to insert a fork, then drain and put it in an oven dish.
In a small or bowl, mix the juice of ½ lemon, with the garlic granules, salt, pepper and 1 tbsp extra virgin olive oil until combined. Brush all over the cauliflower, leaves included.
Roast for 20 minutes while you prepare the spiced crème fraiche by mixing all the remaining ingredients except the pomegranate seeds and parsley.
Taste and adjust seasoning if needed.
Using a fork, prick deep holes in the partially roasted cauliflower and brush over about a third of the crème fraiche mixture. Roast for another 15-20 minutes until deep golden.
Remove from the oven and, whilst still hot, drizzle or brush another third of the crème fraiche mixture.
Sprinkle with pomegranate seeds and parsley and serve hot or warm with the remaining crème fraiche on the side.

First published in the JC April 2020

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Topics:

Vegetarian recipe

Vegetarian Pesach recipe

Ingredients

Name: Whole roasted cauliflower with spiced crème fraiche
Prep time: 4 min
Cook time: 10 min
Yield: 1 hour
Ingredients: 2 small-medium cauliflowers (approx. 600-700 g each) leaves included 1 tsp rock salt Juice of ½ lemon ½ tsp garlic granules/powder ½ tsp sea salt ¼ tsp ground black pepper 1 tbps extra virgin olive oil For the spiced crème fraiche and decoration 200ml crème fraiche 1tbsp extra-virgin olive oil ½ tsp each of ground cumin, ground turmeric and sea salt ¼ tsp cayenne pepper Juice of ½ lemon 1 tsp date syrup 2 tsp pomegranate molasses 1 tbsp pomegranate seeds to decorate 1 tsp fresh parsley, finely chopped, to decorate

2 small-medium cauliflowers (approx. 600-700 g each) leaves included

1 tsp rock salt

Juice of ½ lemon

½ tsp garlic granules/powder

½ tsp sea salt

¼ tsp ground black pepper

1 tbps extra virgin olive oil

For the spiced crème fraiche and decoration

200ml crème fraiche

1tbsp extra-virgin olive oil

½ tsp each of ground cumin, ground turmeric and sea salt

¼ tsp cayenne pepper

Juice of ½ lemon

1 tsp date syrup

2 tsp pomegranate molasses

1 tbsp pomegranate seeds to decorate

1 tsp fresh parsley, finely chopped, to decorate