Whole spice-roasted cauliflower with pomegranate

Roasting cauliflower enhances its flavour and with the added spices, tahini and pomegranate seeds, it makes for a tasty summer side that is a great source of dietary fibre as well as being dairy and gluten-free too.

Serves: 6 (as a side)

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 large whole cauliflower, outer leaves trimmed
2 tablespoons olive oil
½ teaspoon dried chilli flakes
½ teaspoon fennel seeds, lightly crushed
½ teaspoon black pepper
2 tablespoons lemon juice
1 cup reduced-salt gluten-free chicken stock
3 tablespoons gluten-free tahini
2 teaspoons zest of lemon
2 tablespoons pomegranate seeds
2 tablespoons chopped fresh flat-leaf parsley

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Instructions

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1 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.

2 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.

3 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.

Variations

Make it vegan: Use a vegan stock, such as Massel.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 150 cal

Kilojoules 630 kJ

Protein 6 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 6 g

Dietary fibre 5 g

Sodium 110 mg

Calcium 80 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.