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 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.