Cauliflower with Coconut Yogurt and Pomegranate
AN EDIBLE THANKSGIVING CENTERPIECE THAT'S PLANT-RICH, WARMING, COMPLEX IN FLAVOR, AND DOWNRIGHT GORGEOUS.
Cruciferous veggies like kale, cauliflower, and cabbage provide sulfur, a building block of every metabolic reaction in your body that's also a cleansing, energizing agent, helping the liver and kidneys to fend off toxins and fuel the mitochondria (or energy centers) in your cells.
And sulfur is required for keratin, which is needed for lustrous, supple hair and skin, and strong nails. But what we're most excited about is how tender, caramelized, and downright meaty a whole head of cauliflower gets when you slather it with warming spices like turmeric, paprika, cumin, and coriander and roast it as-is (no messy chopping required). Sprinkle it with pomegranate arils and add a drizzle of coconut yogurt sauce and you have a special occasion centerpiece.
Ingredients (Sevres 4)
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Himalayan salt, or more to taste
- 1/2 teaspoon coconut palm sugar
- 1/2 teaspoon cayenne pepper
- 1/2 cup (60ml) coconut oil, melted
- 1 head cauliflower, stem trimmed, leaves left attached
- 2 small red onions, thinly sliced
- 1/2 cup (120ml) Anita’s Coconut Yogurt or other favorite high-quality, organic coconut yogurt
- Juice of 1/2 lemon
- 1/2 small cucumber, sliced thin
- 1 cup (175g) pomegranate seeds
- Preheat the oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the paprika, turmeric, cumin, coriander, salt, sugar, and cayenne. Whisk in the oil, creating a paste. Set aside one teaspoon of the mixture.
- Place the cauliflower on one half of the baking sheet and spread the onion over the other half. Slather everything with the spice mixture, making sure to get into all the nooks and crannies of the cauliflower. Roast until the onions are tender and caramelized, 25 to 30 minutes. Remove the onions and continue roasting the cauliflower for another 20 to 30 minutes.
- Allow the cauliflower to cool slightly before slicing into wedges.
- In a small bowl, stir together the yogurt, reserved spice paste, and lemon juice. Top with the cucumber slices. Top the cauliflower with the caramelized onion and pomegranate seeds and serve with the spiced coconut yogurt.