Cooked with fragrant za’atar, this whole roasted cauliflower makes a delicious and hearty dinner or lunch. Bursting with Middle-Eastern flavours, it is served on a bed of giant couscous with roasted tomatoes and a creamy tahini dressing and topped with crunchy pomegranate seeds, almonds and some fresh herbs.
Whether you are entertaining or cooking a family meal, this is the perfect vegan alternative to a roast dinner or Sunday roast.
This is a straightforward recipe where you boil the cauliflower head first, then brush it with oil before roasting it. You can then prepare the couscous mixture and tahini dressing while the vegetables are cooking in the oven.
The inspiration for this dish came from a dinner we had during a stay at Careys Manor Hotel & SenSpa in the New Forest. We dined at Cambium, one of the hotel’s restaurants, where I had a vegan BBQ cauliflower with Israeli couscous, preserved lemon, ras el hanout and coconut yoghurt. The cauliflower was served on a bed of giant couscous, both perfectly complemented by the spice and lemony mix. It was superb.
For this whole roasted cauliflower recipe, I have used za’atar instead, a spice mixture made from sumac, sesame seeds, thyme, oregano and sometimes marjoram. You can find it in the supermarkets or make your own. I also like this blend from Steenbergs.
Chunky and hearty cauliflower has a satisfying and filling texture which is ideal for meat-free dishes. If you want to try a Moroccan-inspired dish, why not try my Roasted Cauliflower with Chermoula recipe below?
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This Roasted Cauliflower with Chermoula recipe makes a quick and easy dinner option in our house. Chunky and hearty cauliflower has a satisfying and filling texture which is ideal for meat free dishes. Serves 4. . ?Ingredients 600g cauliflower [1.3 lb] 4 tomatoes 400g can of chickpeas [14oz] 2 garlic cloves (crushed) 1 red onion juice of 1 lemon 1 handful almond flakes small bunch of coriander . @Belazu_co Chermoula (or your own) salt & pepper 3 Tbsp olive oil . . ?Instructions 1. Preheat the oven to 200C/390F/Gas 6. 2. Cut the cauliflower in smallish florets. 3. Place cauliflower on a baking tray. Mix in quartered tomatoes, crushed garlic and red onion (cut in 12ths). Gentle toss in olive oil. Roast for around 20 mins until cauliflower is cooked (it should still have a bite). Make sure you give a stir after 10mins so vegetables cook evenly. 4. Place cooked vegetables in a serving bowl. Mix in drained chickpeas and lemon juice. Season to taste. 5. Add a handful of almond flakes on top plus plenty of freshly chopped coriander leaves. 6. Serve with chermoula dotted on top and a side dish of couscous or quinoa. #vegan #flexitarian #easy #veganmeal #vegancommunity #veganfood #plantbased #lessmeat #moreplants #instafood #yum #yummy #delicious #love