Whole Roasted Cauliflower with Green Chutney & Pomegranate

by Peter Kuruvita

This flavoursome cauliflower recipe features the Spicy BBQ Marinade from Peter Kuruvita's One & Only Spice Stack! Find our recipe down below to make your own Green Chutney to garnish!

 

Ingredients

• 1 pomegranate, seeds removed
• Fried curry leaves for garnish
• 1 medium-large head cauliflower (550-950 g, or around 12-18 cm in width)
• 30 ml olive oil (or melted coconut oil // if oil-free, substitute with water)
• 30 ml water
• 14 g Spicy BBQ marinade from The One & Only Spice Stack
• 2 tsp maple syrup (optional)
• 1/2 tsp sea salt (plus more for garnish)

 

Method

1. Preheat oven to 400 degrees F (200 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

2. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

3. Mix together olive oil or melted coconut oil, water, Spicy BBQ marinade (optional), maple syrup, and salt. Taste and adjust flavour as needed, maple syrup for sweetness, or salt for more intense overall flavour.

4. Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the centre, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavour. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavour.

5. Roast your cauliflower on a skillet in the oven for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

6. Garnish with the pomegranate, fried curry leaves, and drizzle with green chutney! (Find our recipe down below)

 

Green Chutney Recipe

• 1 cup coriander leaves
• 1/2 cup mint leaves
• 3 clove garlic
• 3 inch ginger
• 2 tbsp roasted gram dal / putani
• 3 green chillis
• 1/2 tsp cumin powder / jeera powder
• 1 tsp chaat masala
• 1/2 tsp sugar
• 1/2 tsp salt
•  pinch of hing / asafoetida
• 1/2 cup water
• 1 tbsp lemon juice

Blend all ingredients in a blender, and your green chutney is ready to use for sandwiches or chaats!