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Photo of Whole roasted cauliflower by WW

Whole roasted cauliflower

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Easy
Middle Eastern flavours make this vegan main a guaranteed stand-out on Christmas Day

Ingredients

Cauliflower, Raw

1125 g, tough outer leaves discarded

Calorie controlled cooking spray

4 spray(s)

Tahini paste (Sesame paste)

3 tablespoons

Lemon Juice, Fresh

2 tablespoons

Mint, Fresh

15 g, roughly chopped

Pomegranate

50 g

Pistachios

30 g, shelled, chopped

Instructions

  1. Preheat oven to 200°C, fan 180°C, gas mark 6. Place the cauliflower on a large piece of aluminum foil and coat with cooking spray. Season, then tightly wrap the cauliflower in the foil and roast for 20-25 minutes. Uncover and coat with another layer of cooking spray. Continue to roast the cauliflower, unwrapped, until golden brown and tender – a knife should easily insert into the centre. Check after 30-45 minutes and, if still not done, continue to cook, checking every 10-15 minutes.
  2. Meanwhile, whisk together the tahini, lemon juice and 3 tbsp water in a small bowl. Season to taste.
  3. Transfer the cauliflower to a serving plate and drizzle with the tahini dressing. Sprinkle with the mint, pomegranate seeds and pistachios, to serve.

Notes

Other herbs, such as chopped coriander or parsley, can be used in place of, or as well as, the mint leaves

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