Whole Roasted Cauliflower with Almonds, Sage and Pomegranate Seeds

6 People
50 min.
easy

Warm, fragrant spices and zesty citrus flavours take a whole roasted cauliflower to a new level of deliciousness! This is such an easy, unusual idea for a vegan feast: a topping of crispy sage leaves, toasty almonds and fresh, sweet pomegranate seeds add a fabulous festive touch!

Ingredients

Cauliflower Spice Mix:

15 ml olive oil
15 ml brown sugar
10 ml Robertsons Cinnamon
7.5 ml Robertsons Coriander
5 ml ground allspice
5 ml Robertsons Ginger
5 ml garlic powder
zest of 1 orange
juice of 1 orange
zest of 1 lemon
15 ml fresh sage, chopped
1 x 50 g sachet Knorr Tasty Minestrone Soup with Robertsons Mixed Herbs
30 ml hot water
1 ml Robertsons Black Pepper to taste

Whole Roasted Cauliflower:

1 large cauliflower
5 whole sage leaves
50 g flaked toasted almonds
60 g pomegranate seeds

Cooking Method

Cauliflower Spice Mix:

Whisk all the ingredients together, seasoning to taste with Robertsons Black Pepper.

Whole Roasted Cauliflower:

Preheat the oven to 180C.
Trim the base and leaves off the cauliflower.
Turn the cauliflower upside down, drizzling half the spice mix into the cavity of the cauliflower.
Place the cauliflower the right way up in a line baking tray. Massage the remaining spice mix over the top, making sure it is spread all over.
Place the whole sage leaves on top and roast for 25-35 minutes, until cooked through. To check its cooked, stick a small knife through, it should pierce easily.
Serve the cauliflower hot, topped with the almonds and pomegranate seeds.