Recipe
Roasted cauliflower with home-made pomegranate syrup
'What are we eating today' is probably the most frequently asked question in many households. Perhaps this recipe for roasted cauliflower with home-made pomegranate syrup is just the inspiration you need for today's menu!
It is a little bit out of the ordinary, but quick to make, delicious to eat and ideal for a cold winter's evening! The Biotona Ginger powder that is used in the sauce adds a refreshing zing, as well as offering numerous health benefits. What's more, ginger helps to stimulate the digestion, so that after your meal you are not left with that unpleasant overfull feeling.
| Ingredients (4 people) | |
|---|---|
| Cauliflower, whole, raw | 1 head |
| Olive oil | 2 tablespoons |
| Paprika powder | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| For the sauce | |
| Pomegranate molasses | 2 tablespoons |
| Tahini, light | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Cumin powder | ½ teaspoon |
| Biotona bio Ginger Raw | ¼ teaspoon |
| Garlic powder | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Water, 1-2 tablespoons | If needed |
| For serving | |
| Freshly chopped parsley | To taste |
| Pomegranate seeds | To taste |
| Almond flakes | To taste |
| Necessities |
|---|
| Large cooking pot, oven dish, oven, small mixing bowl, small whisk, kitchen brush |
- Remove all the leaves from the cauliflower and cut away the hardest part of the stalk.
- Place the cauliflower in a large pot of water and bring to the boil for 6-8 minutes, until the cauliflower is soft but not completely cooked through.
- Pre-heat the oven to 220°C.
- Remove the cauliflower from the pan and place it in the oven dish. Whisk together the olive oil, paprika powder, garlic powder and salt in the small mixing bowl. Use the kitchen brush to brush this mixture over the cauliflower, until it is completely covered.
- Roast the cauliflower for 30-35 minutes, until it is a golden brown colour. Test that it is now fully cooked by pressing a fork into it.
- Whisk together all the ingredients for the sauce in the small mixing bowl. Add a little water if you prefer a thinner consistency.
- Place the roasted cauliflower on a serving platter. Sprinkle the pomegranate syrup over it and garnish with plenty of fresh parsley and (if desired) some pomegranate seeds and almond flakes.
