Roasted until golden and tender, this cauliflower dish packs both wonderful flavours and textures. Serve with crunchy greens.
1 large cauliflower
2 tsp ras el hanout
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp Nigella seeds
1 tsp dried mint
25ml olive oil
Seeds of 1 fresh pomegranate
1 handful of fresh mint
1 handful of fresh coriander
Pre-heat oven to 160°C.
Peel the outer leaves of the cauliflower and place the cauliflower on a non-stick baking tray.
Mix together all of the herbs and spices with the olive oil, then pour over the top of the cauliflower.
Season with a little salt and black pepper.
Roast the cauliflower for 45 minutes until tender.
Serve with the hummus, pomegranate seeds, mint and coriander leaves.