Step 1

Preheat the oven to 180C / Gas mark 4.

Step 2

Combine the spice mix together.

Step 3

Roughly chop one of the cauliflowers into florets and dust with the spice mix.

Step 4

Line a baking tray with baking parchment paper. Place the spiced cauliflower florets on top and drizzle with 2 tablespoons extra virgin olive oil.

Step 5

Roast for 40 minutes or until golden brown.

Step 6

Add the hazelnuts for the last 5 minutes.

Step 7

Meanwhile cook the reserved cauliflower in the vegetable stock. Bring to the boil and simmer for about 15 minutes or until tender.   Reserve 50ml of the liquid and drain off the rest.

Step 8

Transfer to a blende and blend until smooth.

Step 9

Taste and season.

Step 10

Spoon the puree onto a large serving plate. Top with the roasted cauliflower.

Step 11

Garnish: Add a sprinkling of chopped parsley and scatter over some pomegranates.