Tahini and honey-roast cauliflower with jewelled pilau rice

Tahini and honey-roast cauliflower with jewelled pilau rice
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min. Oven time 45 min

This easy vegetarian dish is perfect to share with friends for a laid-back supper or Sunday lunch. Nutty roast cauliflower with a tahini marinade is served with sweet pops of pomegranate and caramelised onion rice.

Nut roast balls with onion gravy and greens make another excellent plant-based roast.

Nutrition: per serving

Calories
459kcals
Fat
24.6g (3.5g saturated)
Protein
12.2g
Carbohydrates
43.3g (13g sugars)
Fibre
7.5g
Salt
0.1g
Calories
459kcals
Fat
24.6g (3.5g saturated)
Protein
12.2g
Carbohydrates
43.3g (13g sugars)
Fibre
7.5g
Salt
0.1g

Ingredients

  • 1 large cauliflower, leaves removed
  • Greek yogurt to serve (optional)
  • Pomegranate molasses to serve (optional)

For the tahini paste

  • 100g tahini
  • 35g extra-virgin olive oil
  • 2 tbsp runny honey
  • Finely grated zest 1 lemon
  • 2 garlic cloves, finely chopped
  • 2cm piece ginger, finely chopped
  • Pinch chilli flakes
  • 1 tbsp mild curry powder

For the pilau

  • 200g basmati rice
  • 3 tbsp olive oil
  • 2 large onions, halved and finely sliced
  • 1 bay leaf
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • Handful shelled pistachios, roughly chopped
  • 80g pomegranate seeds
  • ½ bunch parsley, finely chopped

Method

  1. Heat the oven to 180°C fan/gas 6 and bring a large pan of salted water to the boil. Rinse the basmati rice thoroughly until the water runs clear, then leave to drain. Meanwhile, mix together all the ingredients for the paste until smooth, then season with a pinch of salt and pepper.
  2. Lower the cauliflower into the boiling water and simmer for 5 minutes, turning occasionally as it floats in the water. Lift out and transfer to a snug baking dish. Reserve 400ml of the cooking water.
  3. Use a large skewer or fork to poke lots of little holes in the cauliflower, breaking apart the florets slightly as you do so, then spread the tahini paste all over it. Transfer to the oven and cook for 45-50 minutes, or until tender throughout.
  4. While the cauliflower roasts, put a large saucepan over a medium heat and add the olive oil, onions and a pinch of salt. Fry, stirring regularly, for 20 minutes, or until the onions are soft and caramelised. Add the bay leaf, cumin and fennel seeds, then tip in the rice. Stir and cook for 2 minutes, until very well combined and the rice begins to turn opaque. Pour in the reserved water, bring to a vigorous simmer, then cook for 4 minutes until the rice has absorbed most of the water. Cover with a tight-fitting lid, turn the heat right down to low and cook for another 5 minutes, then remove from the heat and leave to stand (still covered) until the cauliflower finishes cooking.5 Season the rice to taste then transfer to a round serving platter, scattering the pistachios over the top. Make a well in the middle, then sit the cauliflower in the centre. Serve drizzled with yogurt and pomegranate molasses, then sprinkle over the pomegranate seeds and parsley.

Recipe By

Tom Shingler

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