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Whole roast cauliflower with tahini & pomegranate

Whole roast cauliflower with tahini & pomegranate

A burnished whole cauliflower over spiced chickpeas, tahini sauce and pomegranate.

Total time
70 min
Serves
4
Difficulty
Easy
Protein / serving
17g

Ingredients

Servings 4

Method

  1. Step 1

    Rub the cauliflower with 2 tbsp oil and the spices; roast at 190C fan for 50 to 60 minutes until a knife slides in.

  2. Step 2

    Warm the chickpeas in the remaining oil with a pinch of the same spices.

  3. Step 3

    Whisk tahini, lemon, garlic and 4 tbsp water.

  4. Step 4

    Sit the cauliflower on chickpeas; pour tahini, scatter pomegranate and parsley. Carve at the table with flatbreads.

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Nutrition per serving

Approximate values per serving
Calories470 kcal
Protein17g
Carbohydrates48g
– of which sugars10g
Fibre14g
Fat24g
– of which saturates3.2g
– of which omega-30.3g
Calcium180mg
Iron5mg
Salt0.7g
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