-
-
Add this recipe to your binder
This recipe is in your binder
-
Middle Eastern-style roasted cauliflower recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Created by The Tesco Recipes team
This impressive roasted cauliflower makes a delicious vegan main for Christmas or Boxing Day. Topped with tahini and pine nuts for Middle Eastern-inspired flavours and finished with a sprinkling of pomegranate seeds, serve this gorgeous dish alongside all the festive trimmings. See method
Ingredients
- 1 whole large cauliflower
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp smoked sweet paprika
- 1 tsp ground coriander
- 4 tbsp tahini
- ½ lemon, juiced
- 2 tbsp pomegranate seeds
- 20g toasted pine nuts
- 10g fresh coriander, roughly chopped
1 of your 5-a-day and a source of fibre
Each serving contains
-
Energy
1185kj
285kcal
14%
-
Fat
21g
30%
-
Saturates
3g
15%
-
Sugars
7g
8%
-
Salt
0.3g
4%
of the reference intake
Carbohydrate 11.6g
Protein 10.4g
Fibre 6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Remove the outer leaves from the cauliflower, reserving any smaller, tender leaves. Fill a pan large enough to fit the cauliflower with 5cm salted water and bring to the boil. Add the cauliflower and simmer for 5 mins. Drain and set aside to steam dry.
- Combine the olive oil with most of the garlic (save a quarter of the garlic for the dressing), the cumin, smoked paprika, ground coriander and a pinch of salt to make a paste. Pat the cauliflower dry and place in a deep roasting tin. Brush the paste all over, working into the florets to ensure that the cauliflower is well coated. Roast for 40-45 mins until golden and tender.
- To make the dressing, combine the remaining garlic with the tahini and lemon juice and 1-2tbsp water, until pourable. Season to taste.
- Transfer the cauliflower to a large plate and drizzle over the tahini dressing. Sprinkle over the pomegranate seeds, pine nuts and coriander and serve.
Tip: Any leftovers will make a delicious addition to a salad.
See more Vegan Christmas recipes