Roasted cauliflower with pomegranate and honey glaze recipe

Name: Roasted cauliflower with pomegranate and honey glaze
Yield: Serves 6
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

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

Serves 6
5 mins to prepare and 55 mins to cook
104 calories / serving

Dairy-free
Gluten-free
Vegetarian

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2 tbsp Mezeast pomegranate sauce

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Tesco Extra Large Cauliflower Each
1 Tesco Extra Large Cauliflower, cut into florets
£2.10
£2.10/each
Crisp 'N Dry 100% Rapeseed Oil 1L
2 tbsp rapeseed oil
£3.00
£3.00/litre
Tesco Ground Cumin 43G
½ tsp ground cumin
£1.00
£23.26/kg
Stockwell & Co Honey 340G
Aldi Price Match
1 tbsp honey
£0.74
£2.18/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
2 tbsp chopped flat leaf parsley
£0.50
£16.67/kg
Tesco Pomegranate Seeds 80G
40g pomegranate seeds
£1.50
£18.75/kg

Method

Preheat the oven to gas 6/200˚C/180˚C fan.
In a large roasting tin, toss the cauliflower florets with the oil and ground cumin and plenty of salt and cracked black pepper.
Roast for 30-35 mins, until beginning to brown.
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.
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.