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How to make roasted cauliflower with turmeric and pomegranate

The Independent logo The Independent 12/02/2018
a plate of food on a table © Provided by Independent Digital News & Media Limited

Roasted cauliflower with turmeric, smoked paprika and pomegranate

Serves 2

1 small cauliflower

2 tsp toasted pine nuts

2 tsp pomegranate seeds

2 pinches coriander cress

2 handfuls mixed leaves

2 tsp lemon oil

To make the spice mix

1tsp turmeric spice

½ tsp smoked paprika

4 tbsp olive oil

To make the cauliflower puree

Cauliflower trimmings

30ml soya milk

90ml water

A pinch of salt

To make the spice mix, combine the turmeric, smoked paprika and olive oil and mix well, then leave to stand. Toast the pine nuts until golden, cool slightly and roughly blend. Trim the cauliflower and cut into 2 thick slices. Reserve the trimmings for the purée.

Slightly steam the cauliflower steaks for around 5-7 minutes and leave to cool. Roll the steaks in the spice mix and leave to marinate in the fridge for at least 2 hours.

Once the cauliflower steaks are marinated, remove from the fridge, season with a little salt and pan fry, or place on a baking tray and cook until tender, browned and crispy. To make the purée, add the cauliflower trimmings, soya milk and water to a pot and cook thoroughly. Next, strain the cauliflower, reserving the cooking liquid.

Blend the cooked cauliflower with the cooking liquid until is it of a fairly loose consistency, using a ratio of 4 parts cauliflower to 1 part liquid. To serve, arrange the hot cauliflower puree on each plate and place the cauliflower steaks beside it, before adding the mixed leaves dressed with a little olive oil.

Sprinkle the crushed pine nuts and pomegranate seeds over the steaks, drizzle with lemon oil. Top with coriander cress and serve.

Recipe from

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