Spiced, roasted cauliflower with hazelnuts and pomegranate rubies

December 7, 2015 (Last Updated: January 11, 2019)
Spiced, roasted cauliflower with hazelnuts and pomegranate rubies

Low-carb seems to be the buzzword these days! And if health and fitness are high on your priority list, then “carb-conscious meals” are definitely part of your vocabulary. Carb-conscious meals don’t have to be boring and unappetising. We’ve created a spiced, roasted cauliflower with hazelnuts and pomegranate rubies just for you!

Print Recipe

Spiced, roasted cauliflower with hazelnuts and pomegranate rubies

Serves: 6
Cooking Time: 1 hr

Ingredients

  • 2 cauliflower heads, broken into florets
  • 45ml (3 tbsp) olive oil + extra, to drizzle
  • sea salt and freshly ground black pepper, to taste
  • 30ml (2 tbsp) garam masala blend
  • pinch dried chilli flakes
  • small handful fresh flat-leaf parsley, roughly chopped
  • 75g pomegranate rubies
  • 50g hazelnuts, roughly chopped and toasted

Instructions

1

Preheat the oven to 190°C. Place the cauliflower florets on a roasting tray, drizzle with the olive oil and season well to taste. Roast the cauliflower until soft and slightly charred, about 40 minutes.

2

Toss the cauliflower with the spices, a little olive oil and parsley and arrange on a serving platter. Sprinkle with pomegranate rubies and toasted hazelnuts to serve.

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December 7, 2015 (Last Updated: January 11, 2019) By
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