Zesty Whole Roasted Cauliflower
Dive into a bowl of spicy, savory goodness with these Chiu Chow Chilli Oil Clams! Succulent clams are cooked to perfection in a wok with fragrant ginger, garlic, and black bean sauce, then tossed in a fiery chili oil and oyster sauce blend. Topped with colorful capsicums and a sprinkle of fresh coriander, this dish is an explosion of flavor and texture.
This recipe is brought to you by:

Whole Roasted Cauliflower
Servings: 4
Roasted cauliflower with a zesty lemon-harissa yogurt dressing and a touch of pomegranate molasses. Simple, flavorful, and perfect as a side or main!
Print Recipe
Ingredients
- 1 whole cauliflower
- 3 tbsp olive oil
- 1 lemon juiced & zested
- 3 stems of coriander
- 2 tbsp harissa powder
- Drizzle of pomegranate molasses
- Salt to taste
- Pepper to taste
- 1 cups greek yoghurt extra for drizzle
Instructions
- Add the lemon, yogurt, harissa powder, olive oil, herbs, salt, pepper and pomegranate molasses to a bowl and mix well.
- Drizzle the dressing over the cauliflower. Add, salt, pepper and extra harissa powder
- Place in the preheated oven. Cook for 10-15 minutes or until the cauliflower is golden brown.
- Remove from the oven. Drizzle with yogurt, pomegranates, and herbs. Serve immediately.