🍽️ Aromatic Oven Roasted Cauliflower with Thyme-Honey Glaze

Name: Aromatic Oven Roasted Cauliflower with Thyme-Honey Glaze
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cloves garlic; 1 kg large cauliflower (1 large cauliflower); 2 tbsp olive oil; 1 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp ground cumin; salt; pepper; 2 sprigs thyme; 15 g melted butter (1 tbsp); 2 tbsp honey; 0.25 tsp sweet paprika powder; 125 g pomegranate (1/2 small pomegranate); 3 sprigs coriander; 180 g eggplant puree (jar); 2 tbsp lemon juice; sea salt

203 kcal · 30 min · 4 servings

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Ingredients

2 cloves garlic
1 kg large cauliflower (1 large cauliflower)
2 tbsp olive oil
1 tsp ground turmeric
1 tsp ground coriander
0.5 tsp ground cumin
salt
pepper
2 sprigs thyme
15 g melted butter (1 tbsp)
2 tbsp honey
0.25 tsp sweet paprika powder
125 g pomegranate (1/2 small pomegranate)
3 sprigs coriander
180 g eggplant puree (jar)
2 tbsp lemon juice
sea salt

Instructions

1. Peel the garlic clove and chop it very finely.
2. Wash the cauliflower thoroughly and let it drain well.
3. Place the cauliflower in a pot that is safe for the oven and has a matching lid.
4. Mix the oil with the chopped garlic and the spices in a small bowl.
5. Coat the cauliflower evenly with the spice-oil mixture.
6. Season the cauliflower generously with salt and pepper.
7. Pour 60 milliliters of boiling water over the cauliflower in the pot.
8. Preheat the oven to 180 degrees Celsius (160 degrees Celsius for fan-assisted or gas mark 2 to 3).
9. Cover the pot and place it in the preheated oven.
10. Let the cauliflower cook for about 60 minutes.
11. Rinse the thyme sprigs under running water.
12. Shake the thyme sprigs dry and pluck the small leaves from the stems.
13. Mix the butter with the honey, paprika powder, and thyme leaves to form a paste.
14. Remove the pot from the oven after one hour.
15. Coat the cauliflower evenly with the thyme-butter mixture.
16. Remove the lid from the pot so the cauliflower can continue cooking uncovered.
17. Bake the cauliflower for another 40 minutes in the oven until it is lightly browned.
18. During this time, separate the seeds from the half of the pomegranate.
19. Rinse the coriander sprigs under running water.
20. Shake the coriander dry and pluck the leaves from the stems.
21. Take the finished cauliflower out of the oven.
22. Place the eggplant puree on a large plate and spread it smooth.
23. Place the whole cauliflower in the center on top of the puree.
24. Drizzle some lemon juice over the cauliflower.
25. Scatter the pomegranate seeds, coriander leaves, and sea salt flakes over the dish as decoration.

Nutrition per serving

kcal: 203
Protein: 7 g · Fett/Fat: 11 g · Carbs: 19 g