Entry 19478

For the marinade:

1 lime

350 ml Abbot Kinney’s Coco Greek Style

½ tsp chili powder, or more to taste

1 tbsp cumin powder

3 garlic cloves, pressed

2 tsp curry powder

1 tsp sea salt

1 tsp black pepper

for the topping:

½ red pepper, finely chopped

olive oil, for baking

fresh dill, to taste

10 g parsley, roughly chopped

1 tbsp extra virgin olive oil

1 lemon, grate

Instructions:

Duration: 45 min
(prep time 15 min - oven time 35 min

Preheat the oven to 200ºC. Line a baking sheet with parchment paper and set aside.

Cut away the leaves from the stem of both cauliflowers but be careful and make sure the cauliflower remains intact.

Grate the lime peel into a big bowl, cut it in halve and squeeze in the juice as well. Add all the other ingredients for the marinade and stir until evenly combined.

Move the cauliflower, one by one, into the bowl and evenly cover it with the marinade (you might want to use a brush). It’s nice to pour some marinade in the inside of the cauliflower as well, keep it upside down and scoop it in around the stem.

Put both cauliflowers on the parchment paper and roast for 30-40 minutes, until golden brown.

In the meantime, put a small frying pan on low-medium heat. Add 1 tablespoon of olive oil and fry the red pepper for a few minutes. Take a bowl and add the arugula, the pomegranate seeds and season with some lemon juice, extra virgin olive oil, salt and black pepper to taste.

Take a bowl and add the red pepper and all the other ingredients for the topping. Mix everything well together.

Garnish the cauliflowers with the topping and serve with the arugula salad.

Ready to impress your guests!

*Left over marinade can be used for other veggies during the next 4 days, keep it airtight in the fridge though!