PRE 
SERVES 
If you can't source some of the ingredients kosher for Pesach, it’s fine to substitute different spices or herbs and it will still be delicious. No waste tip: pomegranate seeds freeze, so if you have any over open freeze them and then bag them up for future use.
More of Silvia's recipes at cookingforthesoul
- Preheat the oven to 200°C (fan).
- Rinse the cauliflower leaving the leaves attached. Bring a large saucepan of water to a boil, add the rock salt, and cauliflower and cover. Boil for 12-15 minutes until it’s easy to insert a fork, then drain and put it in an oven dish.
- In a small or bowl, mix the juice of ½ lemon, with the garlic granules, salt, pepper and 1 tbsp extra virgin olive oil until combined. Brush all over the cauliflower, leaves included.
- Roast for 20 minutes while you prepare the spiced crème fraiche by mixing all the remaining ingredients except the pomegranate seeds and parsley.
- Taste and adjust seasoning if needed.
- Using a fork, prick deep holes in the partially roasted cauliflower and brush over about a third of the crème fraiche mixture. Roast for another 15-20 minutes until deep golden.
- Remove from the oven and, whilst still hot, drizzle or brush another third of the crème fraiche mixture.
- Sprinkle with pomegranate seeds and parsley and serve hot or warm with the remaining crème fraiche on the side.
First published in the JC April 2020
