Golden Cauliflower florets with almond cream and pomegranate jus
A super beautiful meal that hits all the senses and only takes a few mins to make. It makes a wonderful sharing plate or platter
Takes 30 minutesminutes
500mlnatural soy yoghurt
Juice of 1/2 Lemon
Pomegranate quick jus
2tbsptararmi/ soy sauce
Crackers or toasted sourdough
Preheat oven to 200 degrees C
Fill and boil the kettle. Cut the cauliflower into bite size florets while keeping some of the smaller leaves and add to a medium sauce pan and cover with just boiled water. Add a generous pinch of salt and the tsp of turmeric powder and mix and bring to a boil, reduce to a simmer and leave to cook for 8 mins. Drain and add to a baking tray along with a generous pinch of salt and 1 tbsp of oil and mix well. Bake for 10-14 mins until it starts to charr around the edges. Take out and set aside.
For the pomegranate jus cut the pomegranate in half and place over a medium sized bowl and squeeze all the juice you can out of it including the seeds and pulp. Add to a small saucepan along with the tamari/ soy sauce, maple syrup and chilli powder and bring it to a boil, reduce to a simmer while stirring continuously and allow it to reduce for 4-5 mins. Pour through a sieve into a bowl to remove the seeds. It should be the texture of a nice syrup or a pomegranate molasses and have a real strong taste.
For the almond cream add the yoghurt to a bowl along with the almond butter, lemon juice and salt and mix until it comes together into a nice cream. Taste and adjust the seasoning to your liking.
Shook the seeds from the last remaining pomegranate and finely dice the coriander. Toast any bread.
To plate up on a large plate pour on the almond cream and spread it out towards the edge of the plate leaving some room in the middle. Add in the roasted cauliflower, drizzle over the full pomegranate jus, sprinkle over some pomegranate seeds and the diced coriander.