By Pierre Le Chef
Turmeric roasted cauliflower with pomegranate and tahini
6 steps
Prep:20minCook:25min
It is great as a salad or a side dish, and if you feel adventurous you can also roast the cauliflower whole or cut thick slices (cauliflower steak) instead of the florets.
Updated at: Thu, 17 Aug 2023 13:46:49 GMT
Nutrition balance score
Great
Glycemic Index
26
Low
Glycemic Load
5
Low
Nutrition per serving
Calories328 kcal (16%)
Total Fat26.4 g (38%)
Carbs20.8 g (8%)
Sugars5.4 g (6%)
Protein7.3 g (15%)
Sodium183.3 mg (9%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 180C/ 150C fan/gas.
OvenPreheatStep 2
Place the cauliflower florets in a mixing bowl, add the salt, turmeric and olive oil.
Step 3
Give it a good mix, then place it on a lined roasting tray.
Step 4
Roast in the oven for 20-25 minutes, until the cauliflower is cooked (with still a light bite) and lightly brown in colour.
OvenHeatStep 5
Transfer into a bowl, add the pomegranate seeds, chopped coriander, tahini and the lemon juice.
Step 6
Finish it with some flaky salt and pepper to taste.
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