Roasted Cauliflower with Pomegranate
INGREDIENTS
- 1 cauliflower, in florets
- 2 tsp ras el hanout
- 40g pomegranate seeds
- 2 tbsp tahini
- 1 lemon, juiced
- 4 tbsp olive oil
- Fresh mint
- Sea salt
NUTRITION
Per serving
250
Calories
8g
Protein
26g
Carbs
13g
Fats
METHOD
1
Spice the cauliflower
Toss florets with three tablespoons of oil, ras el hanout and salt.
2
Roast
Roast at 220C for twenty-five minutes, turning halfway, until charred at the tips.
3
Whisk the tahini
Combine tahini, lemon juice, three tablespoons of cold water and salt into a creamy sauce.
4
Plate
Drizzle a plate with tahini, pile on the cauliflower, scatter pomegranate seeds and mint.
VEG.ARMY TIP
Salt the florets the night before — the cauliflower seasons through to the centre.
