Roasted Cauliflower & Tahini Bowl
Lunch · Middle Eastern · Ready in 35 min · Serves 2
Tender roasted cauliflower florets tossed with creamy tahini sauce, scattered with pomegranate seeds and toasted almonds. A vibrant, nutrient-dense vegan iftar bowl.
Per serving
- Calories
- 320
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 16 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron27%
- Vitamin D0%
- B120%
- Zinc27%
- Magnesium32%
- Omega-319%
- Calcium25%
- Potassium22%
- Vitamin C148%
- Riboflavin41%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Cauliflower florets
- 4 tbsp Tahini paste
- 1 whole Lemon
- 2 Garlic clove
- 80 g Pomegranate seeds
- 50 g Flaked almonds
- 2 tbsp Olive oil
- 3 g Salt, pepper, and paprika
Method
- 1
Preheat oven to 220°C (425°F). Toss 400g cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking tray and roast for 22-25 minutes until golden and tender at the edges.
- 2
While the cauliflower cooks, toast 50g flaked almonds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Set aside.
- 3
Mince the 2 garlic cloves. In a bowl, whisk them with 4 tbsp tahini, the juice of 1 lemon, and 3-4 tbsp water until smooth and pourable. Season with salt and pepper.
- 4
Divide the cauliflower between two bowls. Drizzle generously with the tahini sauce. Scatter the toasted almonds and pomegranate seeds over the top.
- 5
Drizzle with remaining olive oil and sprinkle with a pinch of paprika for colour. Serve at room temperature or warm.
