Spiced roasted cauliflower
Cauliflower with ras el-hanout, pomegranate and parsley.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 800 g cauliflower
- 1 pomegranate
- 15 g parsley
- 30 ml olive oil
- 5 g ras el-hanout
Preparation
Preheat the oven to 200 degrees Celsius. Wash the cauliflower, separate the florets and cut them into evenly sized pieces.
800 g cauliflower- oven
- knife
- chopping board
Mix with the oil and spices, spread over a baking tray and roast for 30 minutes, turning halfway through cooking.
30 ml olive oil5 g ras el-hanout- mixing bowl
- baking tray
- oven
- spatula
While the cauliflower is cooking, open the pomegranate and remove about 80 g of seeds. Wash and chop the parsley. Scatter over the cauliflower as soon as it comes out of the oven.
1 pomegranate15 g parsley- knife
- bowl
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