08 June 2021

person 6 persons

 time55 minutes


  • 1 medium cauliflower

For cooking:
  • 5tablespoons of olive or sunflower oil

  • 1.5 level tablespoons of tandoori spices

  • 2 tablespoons of honey syrup

  • 2 tablespoons of sesame seeds

  • 1 level teaspoon of cumin seeds

  • 1 small organic orange

  • Salt, freshly ground pepper

To serve :
  • 1 organic orange

  • 1 handful of pine nuts or other seeds

  • 1/2 red onion

  • Mint and fresh parsley

  • 1/2 pomegranate


      1. Remove the leaves and the core of the cauliflower, , to reduce waste you could keep these keep for a gratin or soup for example. Detach the cauliflower florets and wash them.
      2. Steam the florets first (do not cook in a pressure cooker) for 5 minutes.
      3.  In the meantime, preheat the oven to 200°C/gas mark 6. Remove the zest from the orange and squeeze it. Mix all the ingredients for cooking in a bowl.
      4. Pour the pre-cooked cauliflower into the bowl with the cooking ingredients. Mix well.
      5. Arrange in a Pyrex® Colour dish and drizzle with remaining seasoning.
      6. Place in the middle of the oven for 35 minutes. Check to see if done and leave longer if needed. Serve warm.

      7. Prepare the garnish:
      • Toast the pine nuts in a pan over medium heat, stirring very often. Be careful, it burns easily!
      • Wash the orange, cut it into very thin slices with the skin on.
      • Wash and roughly chop the herbs.
      • Cut very thin strips of red onion.
      • Remove the seeds of the half pomegranate.
      • Just before serving sprinkle on top of the dish.

      Serve and enjoy!


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