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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
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.
Calories 150 cal
Kilojoules 630 kJ
Total fat 10 g
Saturated fat 1 g
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