Today is my birthday! It’s also one week until Christmas 😮, so as my gift to you I share house favourite which would make an excellent addition to your Christmas table. Pomegranate is such a beautiful fruit, it’s like throwing delicious rubies all over your plate. Super beautiful flavours here. I highly recommend giving it a try. If you feel like giving me a birthday gift, pick a favourite recipe or blog post of mine and give it a share, it really means a lot.
Ingredients:
- 1 whole cauliflower, stripped of it’s outer leaves
- ~4 Tbsp of smokey parmesan (see my recipe for easy vegan parmesan here!)
- 3 Tbsp of Extra Virgin Olive Oil (plus extra)
- 1 Bunch of Kale, torn into bite-sized pieces
- 1/2 cup of mixed nuts and seeds, toasted
- Arils from 1/2 a pomegranate (you can buy these punnets if they’re out of season)
- 2 Tbsp of Hommus (homemade or store bought)
- A drizzle of pomegranate molasses (this is my favourite, it’s available from Oasis Bakery if you’re in the area)
Method:
- Preheat the oven to 200 degrees Celsius
- Cut the base off the cauliflower to make a flat surface
- Mix the parmesan and oil into a paste and, using your hands, rub the mixutre all over the surface of the cauliflower
- Oil the bottom of a dutch oven, or heavy oven-safe dish and place the cauliflower inside, cover with a lid and bake for 45 minutes. Uncover and bake for a further 15-30 minutes, until surface is beginning to brown and cauliflower is tender. Once cooked, tear the florets from the head ready for serving.
- Meanwhile, sautee kale in some olive oil until softened, and toast your nuts and seeds if they are not already pre-toasted.
- To assemble I mix kale, nuts, and pomegranate arils in a large bowl, drizzle some pomegranate molasses onto my serving dish and cover with the kale mixture. I then dollop hommus on the plate and surround with cauliflower florets, but you can mix it up however you like!
EB Nutrition 