Vegan Week Virtual Show 2021: Living Free From: Vegan Whole Roasted Cauliflower – Courtney Roulston, Michael Weldon & Dani Venn

Ingredients

• 1 large whole cauliflower, outer leaves on
• 3 tablespoons Coles olive oil
• 1 teaspoon Coles ground cumin
• ½ teaspoon Coles ground cinnamon
• ½ teaspoon Coles ground turmeric
• 1 long green chilli, sliced
• 1/3 cup pomegranate seeds
• 2 tablespoons round mint leaves, finely sliced
• 2 tablespoons Wellness Road sunflower seeds, toasted
• 4 Warmed pita breads to serve (Check the brand to make sure it is vegan, or remove for GF option)
• 100g mixed salad leaves to serve
• 1 lemon to serve

Tahini Sauce

• 2 tablespoons tahini paste
• 2 tablespoon Coles Organic apple cider vinegar
• 1 tablespoon Coles 100% maple syrup
• ¼ cup warm water

Method

1. Preheat the oven to 190 degrees C and place the rack in the middle position.
2. Trim off some of the larger outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.
3. Cutaway the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base.
4. Bring a large pot of salted water up to a simmer and place the cauliflower upside down in the water and cook for 5 minutes to begin the cooking process.
5. Remove from the water and drain before placing onto a lined oven tray.
6. In a bowl mix 2 Tablespoons of the olive oil, spices and sea salt, then rub all over the cauliflower.
7. Cover with foil and roast for 20 minutes. Remove the foil and roast uncovered for a further 10 minutes or until the cauliflower is tender when a small knife is inserted and the outside is golden and fragrant.
8. Place the cauliflower onto a serving platter and drizzle with tahini sauce and scatter over green chilli, pomegranate, mint and sunflower seeds.
9. Dress the salad leaves with the remaining oil and serve with the cauliflower, lemon wedges and warm flatbreads.