Whole-Roasted Cauliflower

By Meal Times With Mathilde

Turn this side dish veggie into a main with this orange, cumin, and tahini roasted cauli drizzled with a harissa yogurt!

Makes a great and lighter alternative to meat for a Sunday roast as well!

Recipe serves 4

INGREDIENTS METHOD

INGREDIENTS

1 cauliflower

1 large or 2 small-medium carrots

2 parsnips

Half a butternut squash

5-6 potatoes

For the dressing

Zest & juice from 2 oranges

2 tbsp apple cider vinegar

2 tsp cumin seeds

2 tsp cumin powder

2-3 tbsp vegetable oil

2 tbsp runny tahini

For the harissa yoghurt

3-4 tbsp plain or Greek yoghurt

1-2 tsp harissa paste

To garnish

Parsley

Mixed seeds and/or flaked almonds

METHOD

1. Pre-heat oven to 160°C/gas mark 3. Place the whole cauliflower in a large roasting dish (do not remove leaves or core). Make the dressing and pour evenly over the cauliflower, cook for 45 mins

2. Meanwhile, cube the remaining veg. After 45 mins, add to the roasting dish, drizzle with a bit of veg oil, season, and mix to coat (will pick up some of the cauli dressing). Return dish to the oven at 200°C/gas mark 6 for another 45 mins until veg cooked through and crisp on the outside and outer cauliflower charred

3. Make the harissa yoghurt, and drizzle all over. Garnish dish liberally with chopped parsley, mixed seeds and/or flaked almonds.

Mathilde is a Registered Nutritionist on the UK Voluntary Register of Nutritionists with the Association for Nutrition (AfN) and you can find out more about her over at her website and on instagram where she regularly posts about all things food and lots of amazing recipes.