The World Food Recipe Box

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The World Food Recipe Box

Let's Cook

Roast Cauliflower with Tahini


Roast Cauliflower with Tahini

Ingredients:

Allergens in bold

Cauliflower

Fragrant Fusion Blend

Giant Couscous (Gluten)

Tomato

Parsley

Pomegranate

Lemon

Flaked Almonds (Tree Nuts)

Cumin Seeds

Tahini (Sesame)

Crushed Garlic (Sulphur dioxide and Sulphites)

Zahtar Spice Blend (Sesame)

Nutritional Information:

Per serving: Energy (kcal) 810 Fat 27g of which saturates 3g Carbohydrates 125g of which sugars 48g Protein 28g Salt 0.58g

Recipe Description:

Cauliflower probably originated in Cyprus, but it was Arab sailors who introduced it all over the world during the Middle Ages. It’s a mystery, then, why whole roasted cauliflower has taken so long to become a global trend. But once Israeli chef Eyal Shani served it at his fast-casual pita sandwich chain Miznon, the world caught on to its charred, meaty appeal. Inspired as much by traditional Middle Eastern cuisine as modern Israeli vegan dining, our sophisticated version is scattered bountifully with pomegranate and almond and slathered with lemon and tahini for a dish that is as impressive-looking as it is genuinely tasty.

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