Whole spice-roasted cauliflower with pomegranate

Serves: 6 (as a side)
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 12.60 / $ 2.10 per serve

(at time of publication)

Ingredients

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 lemon zest
2 tablespoons pomegranate seeds
2 tablespoons chopped fresh flat-leaf parsley

Instructions

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.

Nutrition Info (per serve)

Kilojoules 630kJ

Calories 150cal

Protein 6g

Total fat 10g

–Saturated fat 1g

Carbohydrates 10g

–Sugars 6g

Dietary fibre 5g

Sodium 110mg

Calcium 80mg

Iron 1.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.