Whole spice-roasted cauliflower with pomegranate
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )
Total cost: $ 12.60 / $ 2.10 per serve
(at time of publication)
1 large whole cauliflower, outer leaves trimmed
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 chicken stock
3 tablespoons gluten-free tahini
2 teaspoons lemon zest
2 tablespoons pomegranate seeds
2 tablespoons chopped fresh flat-leaf parsley
Total fat 10g
Saturated fat 1g
Dietary fibre 5g
- Preheat oven to 200°C. Trim the cauliflower base so it sits flat. Using a sharp knife, cut a cross into the base. Place cauliflower in a small baking dish. Drizzle with olive oil.
- Rub cauliflower with chilli, fennel seeds and pepper, and drizzle with lemon juice. Pour stock into the dish. Cover loosely with foil and bake 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. Drizzle the cauliflower with tahini and sprinkle with rind, pomegranate seeds and parsley.
Make it vegan: Use a vegan stock, such as Massel.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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