Name: Roasted curried cauliflower
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: 2 large cauliflowers; 100ml extra virgin olive oil; 80ml agave syrup; 1 tbsp curry powder; 1 tbsp ground turmeric; 80g rocket leaves; 10g red chilli finely chopped; 2 tbsp extra virgin olive oil; 25g pomegranate seeds; 1 tbsp tamarind syrup; 1 tsp black onion seeds

Curry roasted cauliflower with chilli, rocket and black onion seeds

CURRY CAULIFLOWER

2 large cauliflowers
100ml extra virgin olive oil
80ml agave syrup
1 tbsp curry powder
1 tbsp ground turmeric

SALAD

80g rocket leaves
10g red chilli
finely chopped
2 tbsp extra virgin olive oil
25g pomegranate seeds
1 tbsp tamarind syrup
1 tsp black onion seeds

Method

step 1
Heat the oven to 210C/190C fan/gas 7. Cut the cauliflower into chunky florets. Put in a bowl and toss with the oil and agave syrup, then add the spices, 2 tsp of salt and a good grounding of black pepper, and toss well.
step 2
Put the cauliflower onto a large baking tray and bake for 12-15 mins or until tender. Leave to cool a little.
step 3
To assemble, put all of the salad ingredients in a large bowl and mix gently. Add the cauliflower and mix again, then arrange on a large platter or serving dish.