Vegan roasted cauliflower

Vegan roasted cauliflower with tahini, lemon, pomegranate and parsley: an oven-roasted recipe with a nutty sauce and a fresh, fruity note.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 28 g
• Carbs: 16 g

Ingredients

• 1 cauliflower
• 3 tbsp tahini
• 1 unwaxed lemon
• 50 g pomegranate seeds
• 1 tbsp olive oil
• 1 bunch of parsley

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 220 °C (200 °C fan) and divide the cauliflower into florets of the same size.
2. Spread the cauliflower out on a baking tray, drizzle with the olive oil and roast at 220 °C for 20–25 min, until the edges are golden brown and slightly crispy.
3. Squeeze the lemon and stir the juice with the tahini into a smooth, creamy sauce. If needed, add a little water.
4. Roughly chop the parsley and have the pomegranate seeds ready.
5. Put the roasted cauliflower on a platter and drizzle the tahini sauce over the top.
6. To serve, sprinkle with pomegranate seeds and parsley and bring to the table while still warm.

Good to know

Oven-roasted cauliflower is real comfort food. Golden brown outside, soft inside, with a creamy sauce and fresh acidity – simple and really good.

Swaps

Tahini → white almond butter (also provides unsaturated fats and some calcium). Pomegranate seeds → blueberries (also bring plant compounds and fibre). Parsley → coriander (also contains vitamin K and secondary plant compounds). Olive oil → avocado oil (also provides monounsaturated fats).

Allergens

Tahini contains sesame, which is an allergen. The dish is generally child-friendly – give pomegranate seeds to small children carefully depending on their age – and during pregnancy the ingredients are common and no concern, as long as everything is freshly washed.

Dairy-free recipes