6 persons
55 minutes
Ingredients
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1 medium cauliflower
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5tablespoons of olive or sunflower oil
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1.5 level tablespoons of tandoori spices
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2 tablespoons of honey syrup
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2 tablespoons of sesame seeds
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1 level teaspoon of cumin seeds
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1 small organic orange
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Salt, freshly ground pepper
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1 organic orange
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1 handful of pine nuts or other seeds
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1/2 red onion
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Mint and fresh parsley
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1/2 pomegranate
Preparation
- 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.
- Steam the florets first (do not cook in a pressure cooker) for 5 minutes.
- 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.
- Pour the pre-cooked cauliflower into the bowl with the cooking ingredients. Mix well.
- Arrange in a Pyrex® Colour dish and drizzle with remaining seasoning.
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Place in the middle of the oven for 35 minutes. Check to see if done and leave longer if needed. Serve warm.
- 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!
