Roast Cauliflower, Tahini Dressing & Pomegranate

A new year and a new adventure ahead. Lots of exciting things are coming in 2020 and that has proven more than so. Exciting, daunting, whatever it is, it’s an adventure all the same.

Veganuary – my first challenge of the year and I definitely enjoyed having an excuse to promote plant-based food and get a little creative with vegetables.

It is much later now that I’m actually getting around to moving this post from my drafts to the big world of the web, but I originally wrote this to post just 10 days into January and my Veganuary was going strong.

I am not vegan, because I cook for a living and it would be too hypocritical to label myself in that way, yet cook steak, scallops & sauages doused in butter & served with cheese or béchamel. That being said, when cooking for myself I choose almost entirely plant-based dishes. Sometimes that means a simple quinoa salad and sometimes that means playing around with new things.

This evening, in an attempt to mix up my dinner from the one of the usual suspects: a baked sweet potato with one of my favoured toppings, I went for something completely different.

I refuse to call it a steak because, although the humble cauli has an abundant ability to become a pizza, it will never be a steak and nor should it attempt to be.

The versatility of this awesome veg has brought it into the limelight a lot recently, but I have to say, what I ate this evening gave my love for cauliflower a whole new lease of life.

Give this a go, you won’t be disappointed, I promise.

What you’ll need:

Serves 2:

  • 1 Head Cauliflower
    1t turmeric
    1t smoked paprika
    1/2t cayenne
    1/2t oregano
    Salt & pepper
    Olive oil
    Parsley or coriander
    Pomegranate seeds
    Baby kale, kale, spinach or mixed salad

For the dressing:

  • 1T tahini
  • 1t Dijon mustard
  • 1t Maple syrup
  • 1t extra virgin olive oil
  • 1t apple cider vinegar

What you need to do:

  • Preheat the oven to 175C.
  • Slice the cauliflower into thick slices or large florets, depending on your preference.
  • Drizzle lightly with olive oil, then sprinkle generously with spices and seasoning.
  • Place in the oven and roast for about 30-40 minutes, depending on the size you cut it, until tender.
  • In the meantime, mix together the ingredients for the dressing and season to taste.
  • Remove the cauliflower from the oven and allow to cool for a few minutes. Plate with some leaves, chopped parsley, pomegranate seeds & a good drizzle of dressing.
  • Enjoy!!



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