Warm spiced cauliflower and chickpea salad with pomegranate seeds.

Simply Nigella Cookbook | Williams-Sonoma Taste

Ingredients
3 tbsp regular olive oil
½ tsp ground cinnamon
2 tsp cumin seeds
1 small head cauliflower, trimmed and divided into small florets
250g/9oz home-cooked chickpeas (drained weight) or a 400g tin chickpeas
1–2 tbsp harissa, to taste
4 small ripe vine tomatoes (approximately 150g/5½oz), quartered
1 tsp sea salt flakes, or to taste
3–4 tbsp pomegranate seeds
large bunch (approximately 100g/3½oz) flatleaf parsley

Preparation method
Preheat the oven to 220C/200C Fan/Gas 7.
Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir.
Tip in the cauliflower and toss to coat.
Pour into a small oven tray (I mostly use a disposable foil baking tray measuring 30x20cm/12x8in) and place in the oven for 15 minutes.
Don’t wash out the bowl you’ve been using.
Add the chickpeas to the bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls.
Toss to coat.
Add the tomatoes to the bowl, and stir to mix.
Remove the cauliflower and quickly tip the chickpeas and tomatoes over the cauliflower.
Toss to combine and return to the oven for 15 minutes, or until the cauliflower is tender.
Remove from the oven and sprinkle the salt over the vegetables, add half of the pomegranate seeds and toss to combine. Divide between 2 bowls.
Divide the parsley leaves – without chopping them – between the 2 bowls and toss to mix.
Scatter with the remaining pomegranate seeds and serve.

Whole roasted cauliflower.

Shelina Permalloo
book! Sunshine on a Plate - A London based independent design company
Shelina won Masterchef in 2012 after wowing the judges with her Mauritian food. She aims to highlight the flavours of Mauritius through her cooking and show that healthy food can be full of flavour.

Ingredients

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Directions
1. Preheat the oven to 204°C/400°F and lightly grease a small baking sheet with vegetable oil. Set aside.
2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

more:
- Whole Roasted Cauliflower | Christmas Recipes | Jamie Oliver

Or:
1 large cauliflower (left whole), base trimmed and leaves removed
100g fat-free greek-style yoghurt
1 tbsp mild madras curry powder
1 tsp ground cumin
1 tsp paprika
1 tsp freshly ground black pepper
Salt, to taste

For the garlic and mint dressing
Leaves from a large bunch of mint
1 garlic clove, peeled
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp light muscovado sugar
Salt

Caulifower and Cumin Fritters - Yotam Ottolenghi

FOODEE: Caulifower and Cumin Fritters - Yotam Ottolenghi:
Ingredients:
Cauliflower approx. 320g. - remove leaves and divide into florets
120g plain flour
3 tbls., chopped flat leaf parsley
1 crushed garlic clove
2 finely chopped shallots
4 eggs
1.1/2 tsps ground cumin
1 tsp. ground cinnamon
1/2 ttsp turmeric
1.1/2 tsps salt
1 tsp black pepper
500ml sunflower oil for frying fritters

Lime Sauce:
300g Greek Yogurt
2 tbls. finely chopped fresh corriander
grated zest of 1 lime
2 tblspns lime juice
2 tblspns olive oil
salt and pepper

Cauliflower recipes.

Cauliflower recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
Roasted cauliflower
This makes a great nibble to go with drinks – its smoky, caramelised flavour has been known to win over even the most cauliflower-sceptical. It's also great on the barbecue (just make sure the florets are slightly larger than they are for the oven roasting method). Serves four as a nibble to go with drinks.

1 cauliflower
2 lemons
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
½ tsp smoked paprika