Middle Eastern-style roasted cauliflower recipe

Name: Middle Eastern-style roasted cauliflower
Yield: Serves 4
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

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

Dairy-free
Vegan
Gluten-free
Vegetarian

Shop your ingredients

Tesco Extra Large Cauliflower Each
1 whole large cauliflower
£2.10
£2.10/each
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Ground Cumin 43G
2 tsp ground cumin
£1.00
£23.26/kg
Tesco Smoked Paprika 48G
2 tsp smoked sweet paprika
£1.00
£20.83/kg
Tesco Ground Coriander 36G
1 tsp ground coriander
£1.00
£27.78/kg
Tesco Tahini 300G
4 tbsp tahini
£3.10
£10.33/kg
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Pomegranate Seeds 80G
2 tbsp pomegranate seeds
£1.50
£18.75/kg
Tesco Wholefoods Pine Nuts 100G
20g toasted pine nuts
£3.95
£39.50/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
10g fresh coriander, roughly chopped
£0.50
£16.67/kg

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.