Spiced steamed cauliflower with pomegranate
Steamed cauliflower florets tossed in ras el hanout oil, topped with pomegranate and parsley.
Active time20 min
CookingNot specified
Total35 min
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Ingredients
- 800 g cauliflower
- 1 pomegranate
- 15 g parsley
- 30 ml olive oil
- 5 g ras el-hanout
Preparation
Wash the cauliflower, separate the florets and cut into evenly sized pieces.
800 g cauliflower- knife
Steam in a covered basket for 10 to 15 minutes until tender. Gently heat the oil and spices in a small pan for 1 minute without smoking. Toss the drained florets with this oil.
30 ml olive oil5 g ras el-hanout- steamer basket
- saucepan
- lid
- small saucepan
While it cooks, open the pomegranate and remove about 80 g seeds. Wash and chop the parsley. Scatter the seeds and parsley over the seasoned cauliflower.
1 pomegranate15 g parsley- knife
- dish
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration