- 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
- 2 tablespoons tahini paste
- 2 tablespoon Coles Organic apple cider vinegar
- 1 tablespoon Coles 100% maple syrup
- ¼ cup warm water
- Preheat the oven to 190 degrees C and place the rack in the middle position.
- Trim off some of the larger outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.
- Cutaway the base of the stalk so the cauliflower can sit flat, then cut a cross down into the base.
- 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.
- Remove from the water and drain before placing onto a lined oven tray.
- In a bowl mix 2 Tablespoons of the olive oil, spices and sea salt, then rub all over the cauliflower.
- 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.
- Place the cauliflower onto a serving platter and drizzle with tahini sauce and scatter over green chilli, pomegranate, mint and sunflower seeds.
- Dress the salad leaves with the remaining oil and serve with the cauliflower, lemon wedges and warm flatbreads.