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Roasted cauliflower with pomegranate and honey glaze recipe
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In search of a dairy and gluten-free side dish this Christmas? Try roasting cauliflower. Here it's gently spiced with cumin and topped with honey, fresh parsley and gems of pomegranate. See method
Ingredients
- 1 Tesco Extra Large Cauliflower, cut into florets
- 2 tbsp rapeseed oil
- ½ tsp ground cumin
- 2 tbsp Mezeast pomegranate sauce
- 1 tbsp honey
- 2 tbsp chopped flat leaf parsley
- 40g pomegranate seeds
Each serving contains
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Energy
435kj
104kcal
5%
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Fat
6g
8%
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Saturates
0g
2%
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Sugars
8g
9%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 9.9g
Protein 2.8g
Fibre 2g
Method
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Preheat the oven to gas 6/200˚C/180˚C fan.
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In a large roasting tin, toss the cauliflower florets with the oil and ground cumin and plenty of salt and cracked black pepper.
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Roast for 30-35 mins, until beginning to brown.
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Drizzle over the pomegranate sauce and honey, tossing to combine. Return to the oven and cook for another 20 mins or until beginning to char at the edges.
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Take out of the oven and toss with the chopped parsley. Tip into a warmed serving dish and scatter over the pomegranate seeds before serving.
See more Vegetarian Christmas recipes