Spiced Roasted Cauliflower by Bacofoil

This simple and healthy vegan recipe is packed full of delicious spices and is easy to make. Pair with a light and fresh tahini dressing for a delightful accompaniment. Using Bacofoil® The Non-Stick Kitchen Foil will avoid any problems with the vegetables sticking to the tray. Unlike other foils, the unique BacoLift® surface ensures your food will slide off as effortlessly as it went on, leaving the dish looking like it should. This warming traybake can be served as a main meal or as a side.

Ingredients

• Bacofoil® The Non-Stick Kitchen Foil
• 1 small cauliflower
• 2 parsnips, peeled and quartered lengthways
• 3 tbsp extra virgin olive oil
• 1½ tsp whole cumin seeds
• ¾ tsp ground turmeric
• 1 tsp paprika
• ½ tsp dried crushed chillies
• ½ tsp each black pepper and sea salt
• 1 medium courgette, halved lengthways then sliced into half-moons

For the dressing:

• 2 tbsp tahini
• 2 tbsp hot water
• 1 lemon (half juiced, and other half cut into wedges to serve)
• 1 pomegranate, seeds removed

Method

1. Preheat the oven to 180ºC/350F/Gas 4. Line a baking tray with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the cauliflower won’t stick)
2. Wash the cauliflower, then cut into small florets and tip onto the baking tray along with the parsnips
3. Mix the oil with the cumin, turmeric, paprika, chilli, salt and pepper in a small bowl. Drizzle the spiced oil over the vegetables and mix to coat well
4.  Bake in the oven for 10 minutes, then add the courgette and bake for a further 15-20 minutes until the cauliflower is done to your liking
5.  Make a dressing by mixing the tahini, hot water and juice of half the lemon in a small bowl. Drizzle a little dressing over the cauliflower and scatter over the pomegranate seeds
6.  Serve the roasted cauliflower with a salad made from cooked lentils, couscous, celery, watercress and lemon wedges on the side

Recipe and images courtesy of Bacofoil

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