Spiced whole roast cauliflower

I have wanted to try this dish for ages but just never got round to making it - the ingredients are just delicious and so inviting, this vegetarian meal will impress anyone. Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices finely blended together, it is pretty much available in all big supermarkets. This does take more time that I thought in the oven but the prep is very quick and easy and the end result is worth it. We had it with a big green salad - YUM! 






Serves 2-4

Ingredients

1 head of cauliflower

2 heaped tsp harissa

2 heaped tsp natural yogurt

1 pomegranate

1 tblsp dukkah

Red wine vinegar

Salt and black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4. Discard any tough outer leaves from the cauliflower, then keeping it whole, use a sharp knife to carefully slice a cross deep into the stalk so you can easily portion it up later.
2. In a bowl, mix together the harissa, yogurt, 1/2 tblsp red wine vinegar and a little sea salt and black pepper. 
3. Rub the mixture all over the cauliflower. Place in a snug-fitting roasting tray. Halve the pomegranate and squeeze the juice of one half through a sieve over the cauliflower. Add 100ml of water to the base and roast for 1 hour 15 mins.
4. When time is up baste the cauliflower with the juices from the pan, then return to the oven for a final 10 mins. 
5. Remove the tin, spoon the joices back over the cauliflower, then quickly sprinkle over the dukkah so it sticks. Holding the remaining pomegranate half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the cauliflower, then half or quarter and dish up.