Thanks to Bacofoil for this delicious recipe.
Preheat the oven to 160C fan/ 180C/Gas 4. Line a baking tray with Bacofoil Non-Stick Kitchen Foil.
Wash the cauliflower, then cut into small florets and tip on to the baking tray along with the parsnips.
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.
Bake for 10 minutes, then add the courgette and bake for a further 15-20 minutes.
Make a dressing by mixing the tahini, hot water and juice of half the lemon. Drizzle dressing over the cauliflower and scatter over the pomegranate seeds.
Serve the roasted cauliflower with side salad.
1 small cauliflower
3 tbsp extra virgin olive oil
1½ tsp whole cumin seeds
¾ tsp ground turmeric
1 tsp paprika
½ tsp dried crushed chillies, black pepper and sea salt
1 medium courgette For the dressing
2 tbsp tahini
2 tbsp water
1 pomegranate, seeds removed
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