Cauliflower, Harissa, Pomegranate (4)
Ingredients
Instructions
  1. Heat the oven to 200C (180C fan)/gas mark 6. Cut the cauliflower into quarters, then cut each quarter in half, so you have eight wedges of cauliflower.
  2. Heat the rapeseed oil in a large frying pan and fry four pieces of cauliflower on each side until golden brown. Remove from pan and repeat with the remaining four pieces. Put the cauliflower in a large bowl, pour in the olive oil and garam masala, toss to ensure a good coating on all sides, then tip the cauliflower on to a large roasting tray and bake for eight to 10 minutes.
  3. Meanwhile, combine the yoghurt and pomegranate molasses in a small bowl, season with salt and set aside.
  4. Spread a tablespoon of harissa over the base of each serving plate, then place a couple of wedges of cauliflower on top of that. Dollop on spoonfuls of pomegranate molasses yoghurt and sprinkle with nigella seeds and pomegranate seeds. Finally, garnish with coriander cress or leaves and serve.