Roasted Cauliflower with Middle Eastern Quinoa

Cauliflower is such a pretty veggie in its own right, but with this kind of presentation, you could almost be led to believe that it isn't cold and gray outside. Topped with coriander and pomegranate seeds, and with a lovely beetroot hummus underneath, this recipe is certain to get your mouth watering - bring some colour to your dining table, and impress your guests and family!

MAIN - 2 SERVINGS - 60 MIN - EASY
Roasted cauliflower, topped with pomegranate seeds, on a beetroot hummus

Ingredients 

Cauliflower

  • 1 medium cauliflower

  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling

  • 2 tablespoons fresh lemon juice, plus more to taste

  • TOPPINGS:

  • ¼ (35g) cups slivered/chopped almonds

  • Seeds from ½ Pomegranate

  • Fine sea salt and freshly ground black pepper

  • Coriander

Cauliflower marinade / sauce

  • 120ml soy yoghurt

  • 1 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, minced

  • ½ teaspoon ground cumin

  • ¼ teaspoon turmeric

  • ½ tsp paprika

  • ½ teaspoon maple syrup

  • ½ teaspoon fine sea salt

  • Pinch of chilli flakes

Middle Eastern Quinoa:

  • 1 tsp coconut oil (optional)

  • 200g quinoa

  • 400ml water

  • 1 tsp turmeric

  • ½ tsp cumin

  • 1 tsp curry powder

  • 1/4 cup (35g) raisins

  • 1 cucumber, cut into quarters

  • 1 shallot, chopped

  • 1 yellow capsicum, chopped

Beet Hummus – Find the recipe here

How to make it

  1. Preheat the oven to 200 degrees (C) and line a baking sheet with baking paper.

  2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1 tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper, cover with foil and roast for 40 minutes.

  3. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, turmeric, paprika, chilli flakes, maple syrup and salt.

  4. Remove the cauliflower from the oven, remove the foil and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1 tbsp of olive oil and the lemon juice over the cauliflower. Return the cauliflower to the oven and roast for another 20 minutes.

  5. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 10 minutes.

  6. Meanwhile make the quinoa: heat 1 tsp of coconut oil in a pot and add your quinoa. Lightly toast the quinoa for 3 minutes. Next add your liquid, spices and raisins and bring to a boil. Once boiling place a lid on top and reduce to low heat. Once the liquid has been absorbed (roughly 10-15 minutes) take the pot off the heat, but leave it covered for 10 minutes. Fluff with a fork and then add your cucumber, capsicum and shallots. Serve with fresh pomegranate and coriander.

  7. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle the almonds, pomegranate and coriander. Slice the cauliflowers into quarters and serve with the quinoa, beetroot hummus and the remaining sauce on the side.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Hannah Bacon

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