How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!
Serving: 2
Prep Time: 25 minutes
Ingredients
SEA SALT FLAKES 250g
1 Cauliflower
3 tbsp Olive oil
1 tsp Curry powder
1 tsp Chilli flakes
Pinch of Maldon Salt
75g Dried apricots roughly chopped
25g Flaked almonds roasted
50g Pomegranate seeds
100ml Tahini
Preparation
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