This is stunning enough to serve as a starter, and it is sensational with roasted lamb or slow-cooked (7 hour!) shoulder of lamb, that falls off the bone when nudged with a fork. Curd is simply drained yoghurt.
1 cup plain unsweetened yoghurt
1 medium cauliflower
1 large bay leaf
3 Tbsp extra virgin olive oil, plus extra for drizzling
¼ cup pine nuts
Flaky sea salt
1 large clove garlic, peeled and crushed
½ tsp ground cumin
½ tsp fennel seeds
2 medium vine tomatoes, peeled and diced
3-4 cups rocket (arugula) leaves, trimmed
1 Line a smallish sieve with a piece of paper towel and set it over a bowl. Spoon in the yoghurt and leave to drain for 2-3 hours, or longer if you want a very thick curd (if the kitchen is warm, transfer it to the fridge). Read about Labna (drained yoghurt) here Labna
2 Trim cauliflower, then shave it with a sharp knife or on a mandoline. Transfer to a colander. Have ready a large pot of boiling salted water. Add bay leaf, then the cauliflower and blanch for 2 minutes. Drain and refresh with cold water until the cauliflower feels cool. Leave to drain.
3 Heat oil in a large frying pan (skillet) over a low heat. Add pine nuts and brown lightly, then remove to a side plate with a slotted spoon. Sprinkle with sea salt. Add garlic to pan and cook briefly without browning, then add cumin, fennel seeds, several pinches of flaky sea salt and tomatoes (watch out – the tomato will splatter!). Cook gently for 1 minute, then add cauliflower, sprinkle with a little more salt and cook for about 5 minutes, stirring often, until cauliflower is imbued with all the flavourings.
4 Put rocket leaves in serving bowls. Divide the cauliflower between the bowls, then put on a scoop or two of curd. Drizzle cauliflower with a little extra virgin olive oil, then with pomegranate syrup. Sprinkle with pine nuts and serve immediately.