Whole roasted cauliflower with spiced crème fraiche - The Jewish Chronicle

Ingredients

• 2 small-medium cauliflowers (approx. 600-700 g each) leaves included
• 1 tsp rock salt
• Juice of ½ lemon
• ½ tsp garlic granules/powder
• ½ tsp sea salt
• ¼ tsp ground black pepper
• 1 tbps extra virgin olive oil
• 200ml crème fraiche
• 1tbsp extra-virgin olive oil
• ½ tsp each of ground cumin, ground turmeric and sea salt
• ¼ tsp cayenne pepper
• 1 tsp date syrup
• 2 tsp pomegranate molasses
• 1 tbsp pomegranate seeds to decorate
• 1 tsp fresh parsley, finely chopped, to decorate