Denise says:

This is a delicious combination of cauliflower puree and crispy cauliflower florets. Garnished with pomegranate seeds and roasted hazelnuts, it is an ideal dish to serve with a fish or meat or as part of a vegetarian buffet. Ideally serve hot or warm. Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 6


2 very large cauliflowers – tough outer leaves removed and discarded 2 tablespoons extra virgin olive oil 100g blanched hazelnuts – roughly chopped 200ml vegetable stock Salt and freshly ground black pepper Spice Mix 2 teaspoons tablespoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon turmeric 1 teaspoon salt Garnish: 3 tablespoons pomegranate seeds 2 tablespoons parsley


1) Preheat the oven to 180C/ Gas mark 4. 2) Combine the spice mix together. 3) Roughly chop one of the cauliflowers into florets and dust with the spice mix. 4) Line a baking tray with baking parchment paper. Place the spiced cauliflower florets on top and drizzle with 2 tablespoons extra virgin olive oil. 5) Roast for 40 minutes or until golden brown. 6) Add the hazelnuts for the last 5 minutes. 7) Meanwhile cook the reserved cauliflower in the vegetable stock. Bring to the boil and simmer for about 15 minutes or until tender.   Reserve 50ml of the liquid and drain off the rest. 8) Transfer to a liquidiser or blender and whizz until smooth. 9) Taste and season. 10) Spoon the puree onto a large serving plate. Top with the roasted cauliflower. Garnish: Add a sprinkling of chopped parsley and scatter over some pomegranate ds.