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Vegan Lebanese cauliflower bowl with tahini
Vegan Lebanese cauliflower bowl with tahini: oven-roasted cauliflower with za'atar, tahini, pomegranate, pine nuts and parsley – savoury, fresh and uncomplicated.
At a glance
Serves 2
Prep time: 15 min
Cooking time: 25 min
Total time: 40 min
Calories: 410 kcal per serving
Protein: 14 g
Fat: 32 g
Carbs: 16 g
Ingredients
1 cauliflower
50 g tahini
40 g pomegranate seeds
30 g pine nuts
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp za'atar
½ bunch of parsley
Method
You’ll need: oven · frying pan · baking tray
Preheat the oven to 220 °C (200 °C fan) and divide the cauliflower into even florets. Spread them out on a baking tray.
Toss the cauliflower with the olive oil and za'atar so everything is well coated. Roast it in the oven at 220 °C for 20–25 min, until the edges are golden brown and the florets are soft.
Stir the tahini with the lemon juice and a little lukewarm water into a smooth, creamy dressing. Adjust the consistency so it's easy to pour over the cauliflower.
Toast the pine nuts in a dry frying pan over a medium heat until fragrant and lightly browned. Roughly pick the parsley leaves and remove the pomegranate seeds.
Put the roasted cauliflower in a bowl and drizzle the tahini dressing over it. Make sure the cauliflower is still warm.
To serve, sprinkle everything with the pine nuts, pomegranate seeds and parsley.
Good to know
When you want something warm, spiced and still light, this bowl is just right. It feels special but keeps things pleasantly relaxed in the kitchen.
Swaps
Pine nuts → walnuts (more omega-3 fatty acids) | pomegranate seeds → blueberries (more fibre) | parsley → coriander (similarly fresh, with a little vitamin K) | tahini → almond butter (also provides unsaturated fats and minerals)
Allergens
Contains sesame, plus tree nuts if you use nuts for the swap. Season mildly for children and check the pine nuts carefully; during pregnancy the ingredients are usually no problem with fresh, hygienic preparation.
