Whole spice-roasted cauliflower with pomegranate
Reviewed by our expert panelServes: 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.
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 150cal
-
Kilojoules 630kJ
-
Protein 6g
-
Total fat 10g
-
–Saturated fat 1g
-
Carbohydrates 10g
-
–Sugars 6g
-
Dietary fibre 5g
-
Sodium 110mg
-
Calcium 80mg
-
Iron 1.5mg
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.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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