- 1 medium cauliflower
- 1 reduced-salt vegetable stock cube
- 1 red onion, cut into 1cm-thick wedges
- 240g chickpeas from a can, drained
- 1tbsp za’atar spice
- 2tsp cumin seeds
- Spray olive oil
- 1tbsp olive oil
- 2tbsp harissa paste, preferably rose (we used Belazu)
- 40g kale, roughly chopped
- 120g cherry tomatoes, halved
- 1tbsp pomegranate molasses
- 2tbsp light tahini
- 10g each fresh coriander and parsley, chopped
- 20g toasted flaked almonds
- Seeds from ½ pomegranate
- Heat the oven to 220°C/fan 200°C/gas 7. Trim the cauliflower and reserve the leaves, halving any large ones.
- Put the cauliflower head-first into a medium pan and cover with boiling water. Crumble in the stock cube. Boil for 15 min with the lid on until the cauliflower starts to soften. Remove it from the water and drain.
- Meanwhile, put the onion wedges and chickpeas in an ovenproof dish and stir through the za’atar and cumin seeds. Spray with olive oil.
- In a small bowl, mix 1tbsp olive oil with the harissa.
- Make a space in the middle of the chickpeas and onions and sit the cauliflower in this gap, with the head facing upwards. Rub the cauliflower with the harissa mixture until it’s completely coated, then roast in the oven for 25 min until it turns golden. After 15 min, add the reserved cauliflower leaves, kale and cherry tomatoes to the dish.
- Mix half of the pomegranate molasses with the tahini and 2tsp cold water to make a smooth sauce (add a little more/less water to get a consistency you like). Stir the remaining pomegranate molasses into the chickpeas. Drizzle the tahini sauce over the cauliflower and top with the herbs, toasted flaked almonds and pomegranate seeds.
Nutrition per serving
Read more on how we calculate nutrition.
425kcal 17g 21g 3.6g 11g 12g 0.8g 219mg 36g 5.1mg