Roasted cauliflower with harissa & tahini
Shelina Permaloo makes this recipe as a warm salad, but it’s also perfect to leave until cold, then keep in the fridge for up to a week and attack at various points of the week
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
Ingredients
- 1 cauliflower
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp Cooks’ Ingredients Rose Harissa Paste
- 1 tsp ground cumin
- fresh mint leaves
- Pomegranate seeds, to serve
- Cooks’ Ingredients Crispy Fried Onions, to serve
For the tahini dressing
- 100ml Cooks’ Ingredients Tahini
- 1 clove garlic, finely grated or puréed
- ½ lemon, juice
- 1 tsp parsley, chopped
Method
Preheat the oven to 180ºC, gas mark 4. Line a baking tray with baking parchment. Add the cauliflower to the tray and toss with the oil, salt, harissa and cumin. Bake for around 25 minutes, or until golden, turning halfway
While the cauliflower cooks, make the dressing. Put all the ingredients in a small bowl with 75ml warm water and a pinch of salt. Mix together well, until velvety and smooth. Add a little more water if you prefer a looser dressing
Remove the cauliflower from the oven and allow to cool slightly. While still warm, tumble onto a large dish and scatter over some torn mint leaves and pomegranate seeds, then drizzle over the tahini dressing. Sprinkle a handful of fried onions over the top and serve.
Cook’s tip
Add more vegetables if you want to stretch out the ingredients and flavours further. You can also drizzle the tahini dressing over salads or serve with grilled, roasted or barbecued meats and poultry
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,582kJ/ 381kcals |
|---|---|
Fat | 27g |
Saturated Fat | 5.8g |
Carbohydrates | 21g |
Sugars | 8.3g |
Fibre | 6.4g |
Protein | 11g |
Salt | 1.5g |