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Middle Eastern-style roasted cauliflower recipe

Middle Eastern-style roasted cauliflower

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
  • Serves 4
  • Takes 1 hr
  • 285 calories / serving

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

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Each serving contains

Energy
1185kJ 285.0kcal
14%
Fat
21g
medium30%
Saturates
3g
low15%
Salt
0.3g
low4%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 11.6gProtein 10.4gFibre 6.0g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. 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.
  3. 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.
  4. To make the dressing, combine the remaining garlic with the tahini and lemon juice and 1-2tbsp water, until pourable. Season to taste.
  5. 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.

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