Roasted Cauliflower

veganlunch
Written By Annabel Holmes
IMG_0728 3.jpg

||||||

2 cauliflowers or 1 large cauliflower

1½tsp ground cumin

1tsp paprika

1tsp turmeric

1 lemon (zested)

Sea salt, pepper & olive oil

*

A handful of mint (finely chopped)

A handful of parsley (finely chopped)

50g pomegranate

30g flaked almonds (toasted)

Tahini Dressing

2-3tbsp lemon juice (taste dependent)

2tbsp tahini (more if you want a thick dressing)

3tbsp olive oil

1tsp honey

1tbsp cold water (more if needed to loosen)

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Break or cut the cauliflower florets into bite-size pieces, discarding the leaves and core. In a bowl mix the florets with the dry spices, lemon zest and a glug of olive oil, a large pinch of sea salt and pepper. Coat all the florets with the spice mix and tip evenly onto a baking tray.

Roast the cauliflower for 30 minutes until browned around the edges and soft inside.

Serve on a large plate or bowl, toss through the chopped herbs, pour over the tahini dressing and sprinkle over pomegranate seeds and toasted flaked almonds. This recipe serves 6-8 people as a side.

||||||

Annabel Holmes
Previous

Beetroot Risotto
Next

Sweet Potato Dauphinoise