Recipe

For a vegetarian centrepiece try this roasted Cauliflower served with a smoky tomato sauce and sprinkled with fresh coriander and cranberries.

Serves:  6 people | Prep time:  5 minutes | Cooking time:  55 minutes

Moroccan | Diary Free | Gluten Free | Vegetarian | Main

Ingredients

• 1 x Large Cauliflower
• ½ tsp Chilli Powder
• 1 x tsp Ground Cumin
• 1 x tsp Paprika
• ½ tsp Ground Black Pepper
• 50ml Olive Oil
• 1 x 400g Tin Chopped Tomatoes
• 50g Dried Cranberries
• 1 x Heaped tsp Soft Brown Sugar
• ½ tsp Garlic Granules
• 1 x tsp Ground Ginger
• 100ml Red Wine
• Fresh chopped Coriander, fresh Cranberries or Pomegranate Seeds to decorate

Method

1. Preheat the oven to 180c/350f/gas 4.
2. Remove any leaves from the cauliflower, turn over and with a sharp knife cut out the end of the stalk – but leave the cauliflower whole.
3. Boil the cauliflower in some salted water for 10 mins – then drain.
4. Mix the chilli powder, cumin, paprika and pepper together with the olive oil.
5. Put the cauliflower into a baking dish, then paint over the spiced oil.
6. Roast in the oven for 45 mins.
7. Meanwhile make the tomato sauce.
8. Put the drained tinned tomatoes, garlic granules, ginger, red wine, sugar and cranberries in a small saucepan.
9. Slowly bring to the boil, stirring as you cook.
10. Simmer for 5 mins.
11. Serve the cauliflower on a base of tomato sauce, topped with chopped coriander and cranberries/pomegranates.