Ingredients

  • 1 whole cauliflower or 2 small cauliflowers
  • 2 tbsp shawarma herbs (you can also make these yourself)
  • 3 tbsp olive oil
  • 1 tbsp salt (provided there is no salt in the spice mix)
  • Pomegranate and fresh curly parsley for garnish
  • For the puree:
  • 500 grams of sweet potato
  • 500 grams of carrot
  • 1 tbsp salt
  • 50 grams of butter or margarine

Dressing ingredients

  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 honey or maple syrup
  • 1 clove of garlic

Author of this recipe

Annelies Blaauwkamer

Annelies Blaauwkamer

Community organisation

So many variations are possible with salads, vegetables and dressings, so I never get bored eating them! Every season has it's own produce that can be used to prepare a new salad.Once in a... Read more

This oven-roasted cauliflower, served over an orange puree is a dinner table showstopper. It can be prepared completely vegan and, thanks to the combination of strong flavors, it also is a fantastic main course. Did you know that you can easily consume almost 4 ounces of vegetables per person thanks to this main course?

Total votes: 38

Preparation

  • Preheat the oven to 200 degrees and line a baking tray with baking paper.
  • Remove the stem from the cauliflower and make sure it is flat at the bottom so that it stays up. Place the cauliflower on the baking tray.
  • Mix the shawarma spices with the olive oil and salt into a paste and spread it on the cauliflower stem. Then roast the cauliflower in the oven for 30 – 40 minutes until it is al dente. Cover the top with aluminum foil if it is browning too quickly.
  • In the meantime, peel the sweet potatoes and carrot and chop them coarsely. Then cook them in a pan with plenty of water and salt until the pieces are completely cooked. Drain the vegetables and add the butter. Then puree or mash the vegetables into a creamy puree. Finally, season the puree with salt and pepper.
  • For the dressing, mix the tahini in a bowl with the lemon juice, olive oil, honey and a grated or finely chopped clove of garlic into a creamy dressing. Season with salt and pepper.
  • Before serving, divide the puree over a large bowl and place the roasted cauliflower on top. Pour a few tablespoons of the dressing over the cauliflower and finally garnish the cauliflower with pomegranate seeds and fresh curly parsley. Cut the cauliflower into pieces at the table and divide the puree among the plates.

Tips from the author

Would you like to add some protein? Add some cooked chickpeas to the puree and mash them finely or bake them in the oven until crispy with the cauliflower and serve them as a garnish over the puree. Also delicious with a fried chicken thigh fillet.

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