Whole Roasted Cauliflower with Salted Butter

For the cauliflower 

1 medium cauliflower, leaves removed and stem trimmed 

100g All Things Butter Salted Butter

1tsp of turmeric

2tsp of cumin

1tsp of paprika 

Handful of pomegranates 

Handful of parsley/ coriander finely chopped 

2 garlic cloves 

Handful of pistachios, roughly chopped 

For the sweet & salty tahini butter

Juice of half a lemon

Tahini 

2-3tbsp Salted butter

1-2tsp of honey (to taste)

Step 1

Fill a large saucepan with 5cm of salted water, and bring to the boil over a medium heat. Carefully lower the cauliflower into the pan, cover and cook for 3- 5mins. 

Step 2

Remove from the pan and leave to dry for 5-10 mins. Pat any excess water off using a sheet of kitchen paper.

Step 3

Preheat the oven to 200C. Combine your melted butter with your spices and whisk together. 

Step 4

Put your cauliflower in a casserole dish, brush over the butter spice mixture along with a few colour cloves and splash of water on the bottom. Cover with a lid and roast in the oven for 20-30 minutes.

Step 5

Remove the cauliflower from the oven and base with the oil, return to the oven without the lid and cook for a further 20 minutes until tender and the cauliflower starts to brown on the top.

Step 6

To make the tahini butter, add your melted butter to a bowl followed by the tahini, lemon juice and honey. Whisk well so it all combines, adding in a little water to loosen. Add more salt/ honey to taste.

Step 7

Remove the tahini from the oven and transfer to a serving dish, drizzle over the tahini butter on top and along the bottom and top with your herbs, pomegranates and pistachios! Enjoy!