Whole roasted cauliflower
1125 g, tough outer leaves discarded
Calorie controlled cooking spray
Tahini paste (sesame paste)
Lemon Juice, Fresh
15 g, roughly chopped
30 g, shelled, chopped
- 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.
- Meanwhile, whisk together the tahini, lemon juice and 3 tbsp water in a small bowl. Season to taste.
- Transfer the cauliflower to a serving plate and drizzle with the tahini dressing. Sprinkle with the mint, pomegranate seeds and pistachios, to serve.