Whole Roasted Wild Rosella Curry Cauliflower

Directions

1. Preheat oven at 220°C (200°C fan-forced) and line two baking trays with baking paper. Combine oil and seasoning in a small bowl. Remove the large outer leaves from the cauliflower head and trim the base so that the cauliflower stands on its own.
2. Place the cauliflower in a large bowl and cover with cling wrap. Poke some holes in the cling wrap and steam in the microwave on HIGH for 10 minutes. Carefully transfer the cauliflower to one of the lined trays.
3. Use ¼ cup (60 mL) of the seasoning mix to coat the cauliflower. Brush all over and bake in the oven for 45 minutes or until tender enough to pierce its centre with a knife.
4. Whilst cauliflower is cooking, combine nuts, seeds and coconut flakes with the remaining seasoning mix for the crunchy topping. Toss to coat well. Lay flat on prepared tray and cook in the same oven as the cauliflower for 10-12 minutes or until golden. Remove from oven and carefully toss dried fruit through hot mix. Set aside to cool completely.
5. In a bowl, combine all ingredients for the yoghurt sauce, except the mint. Whisk until smooth. Sauce should be of medium viscosity but runny enough to pour. If still too thick, add some water as needed to reach desired consistency. Stir through mint.
6. To serve, add some yoghurt sauce to your serving dish, then place the cooked cauliflower head on top. Sprinkle with the crunchy topping. Serve with more yoghurt sauce and crunchy topping.