Spiced Cauliflower Roast

Ingredients

• 2 cloves garlic
• 1 kg large cauliflower (1 large head)
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp ground cumin
• Salt
• Pepper
• 2 sprigs thyme
• 15 g liquid butter (1 tbsp)
• 2 tbsp honey
• 0.25 tsp Sweet paprika powder
• 125 g pomegranate (1/2 small pomegranate)
• 3 stems coriander
• 180 g eggplant puree (jarred)
• 2 tbsp lemon juice
• Sea salt

Instructions

1. 1.

   Peel and finely chop the garlic. Clean, wash, and drain the cauliflower. Place it in an oven-safe pot with a lid.

2. 2.

   Mix oil with garlic and spices. Coat the cauliflower with this mixture, season with salt and pepper. Pour 60 ml of boiling water over the cauliflower and cover it. Cook in a preheated oven at 180 °C (160 °C convection; Gas: level 2-3) for about 1 hour.

3. 3.

   In the meantime, wash thyme, shake dry, and pluck the leaves. Mix butter with honey, paprika powder, and thyme. After 1 hour, coat the cauliflower with the butter mixture and cook for another 40 minutes without the lid until it is lightly browned.

4. 4.

   In the meantime, release pomegranate seeds. Wash coriander, shake dry, and pluck the leaves.

5. 5.

   Remove the cauliflower from the oven. Place the eggplant puree on a plate, smooth it out, place the cauliflower on top, drizzle with lemon juice, and sprinkle with pomegranate seeds, coriander leaves, and sea salt flakes.