Christmas Roast Cauliflower

Christmas Roast Cauliflower

Christmas Roast Cauliflower

Prep Time
10 Minutes
Cook Time
30 Minutes
A vibrant centrepiece that delivers a feast for all the senses. This delightfully simple recipe makes it a very tempting twist on the traditional Christmas roast. Rubbed with Schwartz spices to deliver a depth of flavour and a deliciously spicy kick that does all the hard work for you. A perfect alternative to turkey if there are vegans and vegetarians at the table.

Click for more Christmas recipes
  • 1 cauliflower

  • 3 tablespoons of olive oil

  • 1 teaspoon Mild Curry Powder

  • 1 teaspoon Chilli Flakes

  • 75 grams (3 ounces) dried apricots, roughly chopped

  • 25 grams (1 ounces) flaked almonds, toasted

  • 50 grams (2 ounces) pomegranate seeds

  • 100 grams (4 ounces) tahini


  • 1 Preheat oven to 180°C, 350°F, Gas Mark 4.
  • 2 Remove the larger leaves from the cauliflower, and then immerse completely it in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
  • 3 Mix together the oil, Curry Powder, Crushed Chillis and salt. Rub the cauliflower all over with the mixture.
  • 4 Bake for 20 minutes.
  • 5 Scatter the cauliflower with the toasted almonds, pomegranate seeds, apricots, and drizzle tahini. Serve immediately.
  • 6