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