Whole spice-roasted cauliflower with pomegranate
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6 (as a side)
Time to make:
1 hr 15 mins (Hands-on time: 15 mins, Cooking time: 60 mins)
$1.75 per serve
(at time of publication)
Full ingredients list:
1 large whole cauliflower
2 tablespoons olive oil
1/2 teaspoon dried chilli flakes
1/2 teaspoon fennel seeds, lightly crushed
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 cup reduced-salt, gluten-free vegetable stock
2 teaspoons lemon rind strips (see Tips)
2 tablespoons pomegranate seeds (see Tips)
2 tablespoons chopped flat-leaf parsley
3 tablespoons tahini
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Trim off outer leaves from cauliflower. Trim the base so that it sits flat. Using a sharp knife, cut a cross into the base. Place cauliflower in a small baking dish. Drizzle with the olive oil.
Step 2Rub cauliflower with chilli, fennel and pepper, and drizzle with lemon juice. Pour stock into the dish. Cover loosely with foil.
Step 3Bake for 30 minutes. Remove the foil and bake for a further 30 minutes, or until tender when pierced with a skewer. Place on a serving dish. Spoon the tahini into a small bowl with some of its oil; stir. Drizzle the cauliflower with tahini and sprinkle with rind, pomegranate seeds and parsley.
Use a zester for the lemon rind.
Use 1/2 pomegranate for this recipe. Remove the seeds by bashing a halved fruit with the back of a wooden spoon.
About this recipe
First published: December 2016