We’ve brought a bit of spice to your Christmas feast a harissa meets shwarma seasoning inspired paste to coat the cauliflower and have paired it with our favourite lemon yoghurt sauce and garnished it with pomegranate for a festive feel. This veggie dish will steal the show!

While cauliflowers may seem unassuming, they actually pack a nutritional punch with a vast variety of vitamins and minerals including vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium, manganese, magnesium and phosophorus.

Cauliflower contains a good amount of fibre ­– important for feeding healthy gut bacteria, reducing inflammation and promoting healthy digestion. Cauliflower is also high in the essential nutrient, choline. Choline plays a major role in maintaining the integrity of cell membranes, synthesising DNA, supporting metabolism and liver health.

The health benefits of cauliflower are just a bonus! We love this delicious vegetable and excited to showcase it in this wonderful recipe. This recipe is from Bare Health Studio's Christmas ebook A Better Christmas featuring healthy and fun festive recipes and a guide to a more sustainable Christmas.

Whole Roast Cauliflower

Serves 4-8

Ingredients

• 1 whole cauliflower
• ½ pomegranate, arils removed
• 2 large handfuls leafy greens
• 2 tbsp flaked almonds
• Paste:
• 1 tbsp coconut oil, melted
• 1 tsp cumin, ground
• 1 tsp ginger, ground
• ½ tsp cinnamon, ground
• ½ tsp coriander seeds, ground
• ½ tsp cayenne
• ½ tsp allspice, ground
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp cloves, ground
• 1 tsp salt
• ¾ tsp black pepper, freshly
• ground
• 1 tbsp harissa paste
• 2 tbsp maple syrup
• Lemon yoghurt sauce:
• 2 tbsp lemon juice
• 1 tbsp tahini
• 3 tbsp Greek yoghurt or coconut
• yoghurt
• A pinch of salt and black pepper
• ¼ tsp maple (optional)

Method

1. Preheat the oven to 200°C.
2. To make the lemon yoghurt sauce whisk all ingredients in a bowl until combined.
3. To make the paste, combine all paste ingredients in a small bowl.
4. Rub paste over cauliflower until completely covered. Place cauliflower on a lined baking dish and roast for 45-60 minutes (depending on the cauliflower’s size) or until a knife easily pierces the core.
5. Once cooked, remove from heat and place on a serving dish lined with a bed of greens and topped with lemon yoghurt sauce, flaked almonds and pomegranate.