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.
Preheat oven to 180°C, 350°F, Gas Mark 4.
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.
Mix together the oil, Curry Powder, Crushed Chillis and salt. Rub the cauliflower all over with the mixture.
Bake for 20 minutes.
Scatter the cauliflower with the toasted almonds, pomegranate seeds, apricots, and drizzle tahini. Serve immediately.