Neven's Christmas at Cashel airs Tuesday 3 and 10 December at 8.30pm.
Ingredients
Serves 4-6
- 1 large cauliflower, leaves removed and stalk trimmed
- 50g cashew nuts
- 50g hazelnuts
- 2 tbsp black and white sesame seeds
- 2 tbsp sunflower seeds
- 1 tsp fennel seeds
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- 3 tbsp Sundried Tomato & Chilli Pesto (from a jar)
- Extra virgin olive oil, for drizzling
- 250g authentic Greek strained yogurt (10% fat)
- 100g pomegranate seeds
- Sea salt
Method
1. Put 3cm of salted water in a lidded pan large enough to fit the whole cauliflower, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, then cover and cook for 3 minutes. Turn off the heat and leave for another 10 minutes to steam dry. Lift out the cauliflower and dry well with kitchen paper.
2. Preheat the oven to 170°C (325°F/Gas Mark 3).
3. Meanwhile, make the dukkah. Roughly chop the cashews and hazelnuts, put in a small baking tin and roast for 5 minutes, then stir in the sesame, sunflower and fennel seeds. Roast for another 2–3 minutes, being careful that the seeds do not burn.
4. Remove from the oven and sprinkle over the cumin, coriander, cayenne and 1 teaspoon of salt.
5. Stir well and set aside until needed. This can be kept in a clean jar for up to 2 weeks.
6. Increase the oven temperature to 200°C (400°F/Gas Mark 6).
7. Rub the cauliflower all over with the Calabrian chilli paste, making sure you cover the bottom too. Put in a baking tin lined with parchment.
8. Drizzle over a little oil and roast for 20 minutes, then remove from the oven, give it another drizzle of oil, then a good baste and roast for another 25–30 minutes until the cauliflower is golden and crisp in places.
9. Transfer the cauliflower to a plate. Spoon over about 6 tablespoons of the yogurt and scatter with some of the dukkha and the pomegranate seeds. Carve into wedges or steaks to serve.
10. Have an extra bowl of the yogurt and dukkha on the table so everyone can help themselves.
