Spiced roasted cauliflower, parsnips and courgette

08 August 2019

This quick and easy meal of roasted vegetables with spices and a tahini dressing makes a lovely vegetarian and vegan meal.

Preparation time

20 minutes

Cooking time

30 minutes

Serves

4



Ingredients

  • 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 black pepper
  • ½ tsp 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

Ingredients

  • Bacofoil® The Non-Stick Kitchen Foil

Method

1. Preheat the oven to 160ºC fan/180ºC/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, cous cous, celery, watercress and lemon wedges on the side

Our thanks to Bacofoil® for providing this recipe

Visit our vegan recipe section for more delicious meat-free meal ideas


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