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.
MasterClass Smart Ceramic Baking Tray with Robust Non-Stick Coating, Carbon Steel
Maxwell & Williams Caviar Coupe 27.5cm Plate Black