Written by Hayley in Gluten Free

Early this year Lydia and I finally got round to dining at the fabulous Muray on Bold Street in Liverpool. It’s been on my list of places to visit for a while, ever since I discovered their mouth-watering Instagram account. One of the dishes that was highly recommended to us whilst we were there was the roasted whole cauliflower, it was absolutely delicious. Unfortunately, I don’t have Muray’s recipe, but this is my version of it.


Serves 4 as a side

1 whole cauliflower
1 tbsp harissa paste
50g flaked almonds
1 handful of pomegranate seeds

For the zhug:
1/4 tsp whole coriander seed
1/2 tsp whole cumin seeds
1/4 tsp freshly ground black pepper
Seeds from 3 green cardamom pods
4 cloves garlic, roughly chopped
2 green chillis
1 tsp salt
1 handful of fresh parsley
1 handful of fresh coriander
100ml olive oil

For the tahini dressing:
2 tbsp natural yoghurt
1 tbsp tahini
Juice of half a lemon
1 clove of garlic crushed
1/2 tsp salt


  1. Preheat the oven to 180C. To make the zhug, grind the whole cumin, coriander and cardamom seeds in a spice grinder or pestle and mortar. Then put all ingredients in a blender and blitz.
  2. Discard the leaves from the cauliflower and place on a baking tray. Drizzle the zhug and harissa paste all over the cauliflower, reserving some of the zhug for later. Then bake the cauliflower in the oven for 1 hour or until the stem is tender and you can easily insert a knife into the stalk.
  3. In the meantime combine all the ingredients for the tahini dressing in a bowl, mix well and then put to one side.
  4. In a non-stick frying pan, gently toast the flaked almonds over a low heat and then put to one side.
  5. When the cauliflower is cooked, place on a plate and spoon the tahini dressing over it. Drizzle a bit more zhug over (if you want) then scatter with almonds and pomegranate. Enjoy!


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