Spiced Roasted Cauliflower with Lemon Tahini Dressing
A delicious looking rainbow of colours on your plate…
Roasting is really one of my favourite ways of eating veggies. It’s also really easy to make. If you happen to be a bit heavy-handed with your spices – just add a bit more dressing to neutralise it.
Equipment: oven, roasting tray, baking paper
Prep time: 10 min
Cooking time: 30 min
- 1 large or 2 small cauliflowers
- 2 tbsp. rapeseed oil
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tbsp. marjoram
- 180g pearl barley
- 1 pomegranate
- 1 bunch of mint; chopped, stem removed
- 3 tbsp. tahini
- 3 tbsp. extra virgin olive oil
- Juice of 1 lemon
- 3 garlic cloves, peeled & crushed
- ½ tsp. chilli flakes
- Salt & freshly ground pepper to taste
1. Preheat the oven to 220°C.
2. Chop the cauliflower into florets, discard the leaves. Spread it on a baking tray covered with baking paper. Mix the rapeseed oil with the spices and then paint the cauliflower with the mixture using a silicon brush. If it’s too thick to spread it then add a drop of water to it to make it a bit runnier. Roast in the oven for 25-30 minutes, or until golden.
3. While the cauliflower is being roasted, rinse the pearl barley then place it in a big pot and pour over three times the amount of water vs. barley. Bring to boil and then simmer for 30 minutes. Rinse thoroughly, place aside.
4. Roll the pomegranate on a table top (using a bit of force so that you can hear the fibre crushing inside), slice into half and separate the seeds from the membrane. Place in a big salad bowl. Add the mint, cauliflower and pearl barley.
5. Mix all the dressing ingredients and serve either in a separate small dressing bowl or using a squeeze bottle distribute it in zigzags over the salad bowl.