Directions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Remove the leaves and quarter the cauliflower. Along with any other florets that may have come off, trim a few of the bottom pieces of cauliflower off so you essentially have 4 quarter-heads of cauliflower and a handful of smaller bits and pieces (stem pieces are welcome!).

3. Step 3

   Heat vegetable oil over a heavy–based baking tray and place down the quartered cauliflower on cut sides; season with a pinch of salt and pepper. Once lightly coloured, add a splash of water to the pan and cover with foil — loosely, so that some of the steam can escape. Put in the oven and cook for 15–20 minutes, or until the cauliflower is tender.

4. Step 4

   To a saucepan, add the smaller bits and pieces of cauli, half the oat milk, 1 clove of garlic, bay leaf and thyme. Cook on medium-low with the lid on until the cauliflower is super soft. If it looks like its drying out too much, add a little more oat milk.

5. Step 5

   Finely chop 2 of the reserved cauliflower leaves to resemble the size of bread crumbs (the rest of the leaves will last for ages in the fridge — chop and add to soups and stews!). In a frying pan with a dash of oil, toast the bread crumbs and chopped leaves until golden brown.

6. Step 6

   Once the cauli pieces in the saucepan are tender, remove the bay leaf and thyme from the sauce mix and pour it all into a blender with the toasted breadcrumb mixture — blitz until super smooth. Add more milk if the mixture is too thick. Taste and season with salt.

7. Step 7

   Spoon the creamy cauliflower sauce onto plates, flatten until smooth, and place the roasted quarter-cauliflowers in the centre. Top with cumin seeds, pomegranate seeds, chopped hazelnuts, chopped chives and a drizzle of pomegranate molasses.