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Sweet and Sour Cumin Cauliflower

This stunning veggie centrepiece is perfect for entertaining. It looks impressive but it’s so incredibly easy to make. You simply brush the cauliflower with turmeric oil then roast it until charred and tender. This gives you time to make the sweet and sour cumin glaze and the pomegranate mint salad, which both complement the cauliflower (and each other!) so well.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale

For the cauliflower:  

  • 4 tbsp extra-virgin olive oil
  • 1 tsp ground turmeric
  • 1 large cauliflower head

For the sticky cumin glaze:

  • ½ tbsp cumin seeds
  • ½ tbsp pul biber (also known as aleppo pepper)
  • 1 garlic clove, minced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave nectar (or honey)

For the pomegranate salad: 

  • 1 pomegranate, seeds removed
  • 10g fresh mint leaves, finely chopped or very thinly sliced
  • 1 tbsp apple cider vinegar

Instructions

  1. Heat your oven to 200°C / fan 180°C.
  2. Whisk the extra-virgin olive oil and ground turmeric with a generous pinch of salt and pepper.
  3. Quarter the cauliflower, then brush with the turmeric oil. Transfer to a foil-lined baking sheet and roast for 40 minutes, flipping once halfway through, or until charred in places and tender with a slight bite.
  4. Meanwhile, place the cumin seeds, aleppo pepper and garlic in a small heatproof bowl.
  5. Heat the extra-virgin olive oil in a small saucepan until hot, then pour the hot oil over the spices and stir to combine.
  6. Add the apple cider vinegar and agave nectar, season with salt and pepper, and whisk to combine. Set aside until ready to use.
  7. Place the pomegranate seeds, fresh mint and apple cider vinegar in a medium mixing bowl. Season with salt and pepper and toss to combine.
  8. To assemble, place the cauliflower on a plate and top with the glaze. Scatter the pomegranate salad over the top then serve and enjoy.

Notes

  1. If you don’t have pul biber, you can substitute it for half the amount of chilli flakes plus a pinch of smoked paprika.
  2. If you want things extra saucy, double the glaze.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Jan Cole
5 months ago

This is a great dish lots of amazing flavours to delight your taste buds and one I will be making again and again

Louise Cairns
4 months ago

This has become a firm favourite in our house. Absolutely delicious. Subsequently cooked this for guests too and they were very impressed.

Evans Tongogara
4 months ago

I am glad I bumped into to your website

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