Gather the family together for a feast this weekend and lay on this warming, healthy side dish.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Turmeric cauliflower with lemon cream, pomegranate and pistachios

1 lemon
1 tbsp olive oil, plus 1 tbsp extra
¼ cup natural yoghurt
1 cauliflower, cut into large florets
60g turmeric, finely grated
4 garlic cloves, finely grated
pinch of salt
1 pomegranate
2 tbsp pistachios, roughly chopped

Place the whole lemon in a large saucepan of water. Bring to the boil, then simmer for approximately an hour or until tender. Once cool enough to handle, cut in half and remove seeds. Transfer lemon, one tablespoon oil and yoghurt to a blender and blitz until smooth.

Preheat oven to 220C. Line a baking tray with baking paper. Toss cauliflower, turmeric, garlic, salt and remaining one tablespoon of oil in a large bowl until evenly coated. Transfer to the baking tray. Bake for 20-25 minutes or until golden and tender.

Arrange cauliflower and lemon cream on a serving platter. Finish with pomegranate seeds and pistachios. 

 

This recipe first appeared in the April 2019 issue of SALIFE.