Brie & cranberry wreath
Go the extra mile and make this stunning brie and cranberry wreath for your Christmas table. It's the perfect veggie main to pair with your favourite sides
Whole roasted cauliflower
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 medium cauliflowerleaves removed and stalk trimmed
- 3 tbsp vegetable oil
- 2 tsp dried mixed herbs
- 2 tsp sweet smoked paprika
- 2 tsp garlic granules
- ½ lemonjuiced
- 6 tbsp thick yogurt
- small handful of parsleychopped, to serve
- pomegranate seedsto serve
Nutrition: Per serving (6)
- kcal120
- fat8g
- saturates1g
- carbs7g
- sugars5g
- fibre2g
- protein5g
- salt0.2g
Method
step 1
Fill a large, lidded saucepan that’s big enough to fit the whole cauliflower with at least 3cm of salted water, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, cover and cook for 3 mins. Remove from the pan and leave to steam-dry for 5-10 mins. Pat any excess water off using a sheet of kitchen paper.
step 2
Meanwhile, heat the oven to 220C/200C fan/gas 7 and combine the oil, herbs, paprika, garlic granules and a good pinch each of salt and pepper. Put the cauliflower in a deep roasting tin. Brush all over with the oil mixture, making sure you cover the bottom, too. Pour over any excess.
step 3
Roast for 20 mins. Meanwhile, mix together the lemon juice, yogurt and a pinch each of salt and pepper. Chill until needed.
step 4
Remove the cauliflower from the oven and baste with the oil in the tin. Roast for a further 20-30 mins until the cauliflower is golden and crisp in places. Drizzle with the yogurt sauce and scatter with the parsley and pomegranate seeds. Carve into wedges or slices to serve.
