Recipe: Whole Roasted Cauliflower from Big Sky on Location


Whole roasted spiced cauliflower with tahini yogurt and pomegranate

The humble cauliflower is totally transformed by this middle-eastern inspired mix of spices and fresh tangy yoghurt. This dish packs enough flavour to make it a main attraction, or bring along to a barbecue as a side dish to impress!

For the Cauliflower

1 x Large cauliflower 
1 x tsp Cumin 
1 x tsp Ground coriander 
4 x tsp  Za’atar 
100ml x Date syrup
50ml x Olive oil  
1 x Lemons 
Salt and pepper 

Tahini Yogurt

100gr Tahini paste 
1x tbsp Smoked paprika 
300g Greek yogurt  (sub for plant-based alternative to make vegan!)

To Serve

1 x Pomegranate 
1 Bunch flat parsley 
2 x Spring onions 
50g x Rocket leaves 



Firstly prepare the cauliflower by removing all outer leaves and trimming the bottom of the stalk so it can sit flat on a tray.

Next mix the cumin, coriander, za’atar, date syrup, olive oil and the juice of half a lemon, season with salt and pepper. Once mixed use your hands to completely coat the cauliflower until every part is covered and coated with the spice mix. 

Place the cauliflower on a baking tray lined with parchment paper and put into a low oven at 150c to roast for roughly 45 minutes. To test whether the cauliflower cooke slide in a thin small sharp knife into the core, if it slides in and out easily its ready! Leave to cool slightly. 

Whilst the cauliflower is cooling make the yogurt and tahini sauce to dollop on top.

First take the yogurt and place in a small mixing bowl, add the tahini and smoked paprika and slowly whisk until fully mixed. Then squeeze the juice from the second half of the lemon and season with salt and pepper and whisk gently again. 

Next prep the pomegranate. Cut in half and turn over, take the back of a spoon and begin to bash the underside of the fruit over a bowl until all the seeds and juice have fallen out. Remove any of the white inner shell that fell out with the seeds and discard.

Lastly slice the spring onion and chop the parsley. 

To serve, arrange the rocket leaves on a plate and take the warm cauliflower and place on top of the leaves in the centre of the plate. Next make small dollops of the yogurt all over the cauliflower and plate. Sprinkle the pomegranate seeds, spring onions and chopped parsley over the top and finish with a little drizzle of olive oil. 

Serve with a smile!