Christmas roasted cauliflower ring with Gruyère cream, pistachios, and spiced pomegranate

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the cauliflower with 30 ml (2 tbsp) olive oil, garlic, thyme, ground cinnamon, ground allspice, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Spread on the baking sheet and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway, until tender and deeply golden.

3. 3

   While the cauliflower roasts, place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes until very tender. Drain well.

4. 4

   In a large skillet, heat the remaining 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the leek and cook for 6 to 8 minutes, stirring, until soft. Stir in any seasoned garlic and spice bits left in the cauliflower bowl, scraping them in for extra flavor. Cook 30 seconds more.

5. 5

   Mash the hot potatoes and mix them with the sautéed leek, 60 ml (1/4 cup) of the cream, 40 g (1.5 oz) of the Gruyère, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. The mixture should be thick and spreadable.

6. 6

   In a small saucepan, warm the remaining cream over low heat. Add the remaining 100 g (3.5 oz) Gruyère and the Dijon mustard. Stir until smooth and creamy; do not let it boil vigorously. Keep warm.

7. 7

   In a small bowl, mix the honey with the balsamic vinegar and add the pomegranate seeds. Let sit for 5 minutes so they lightly glaze.

8. 8

   To assemble, spread the potato-leek mash into a ring shape on a wide serving platter or ovenproof skillet, leaving an open center. Arrange the roasted cauliflower on top, following the circular shape.

9. 9

   Return the assembled ring to the oven for 8 to 10 minutes at 200 °C / 400 °F so it heats through and sets slightly.

10. 10

    Remove from the oven and spoon over the Gruyère cream. Finish with the pistachios, glazed pomegranate, and chopped parsley. Serve hot.