FREE DELIVERY ON ORDERS OVER £75

 

A DELICIOUS VEGETARIAN RECIPE FROM CHEF DUO SUSIE AND GEORGIA (@SUSIEFLORY AND @CLEANGEEG)

1 WHOLE CAULIFLOWER WITH LEAVES, OLIVE OIL, 2 TBSPS SUMAC, 2 TBSPS ZATAR, GOOD GLUG OF HONEY OR MAPLE SYRUP, 1 TBSP POMEGRANATE SEEDS, 1 TBSP FLAKED ALMONDS, HANDFUL CHOPPED SPRING ONIONS, HANDFUL CORIANDER LEAVES

FOR THE DRESSING - 300G GREEK YOGURT, 1 TBSP HONEY, 1 TBSPS TAHINI, ZEST AND JUICE OF A LIME

HEAT THE OVEN TO 180C. SIT THE WHOLE CAULIFLOWER (LEAVES REMOVED BUT RETAINED) ON A BAKING TRAY AND DRIZZLE WITH OLIVE OIL. YOU WANT THE WHOLE CAULIFLOWER TO HAVE A COATING OF THE OIL SO THE EASIEST WAY IS TO USE YOUR HANDS TO SPREAD IT AROUND. THEN SPRINKLE LIBERALLY WITH THE SPICES. PLACE INTO THE WARM OVEN TO ROAST. AFTER AN HOUR ADD THE CAULIFLOWER LEAVES ONTO THE BAKING TRAY AND RETURN TO THE OVEN FOR ANOTHER 10 MINS - ONCE THE CAULIFLOWER IS COOKED THE STEM WILL BE TENDER WHEN PIERCED WITH A KNIFE. 

WHILE THE CAULIFLOWER IS IN THE OVEN MAKE THE DRESSING BY MIXING THE YOGURT, THE HONEY, THE TAHINI AND THE ZEST AND JUICE OF THE LIME. LIGHTLY TOAST THE FLAKED ALMONDS.

ONCE COOKED CUT THE CAULIFLOWER CUT INTO WEDGES AND SERVE TOPPED WITH YOGURT AND SPRINKLED WITH POMEGRANATE SEEDS, TOASTED ALMONDS, SPRING ONIONS AND CORIANDER.

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