Roast Cauliflower with Tahini
Allergens in bold
Fragrant Fusion Blend
Giant Couscous (gluten)
Flaked Almonds (tree nuts)
Crushed Garlic (sulphur dioxide and sulphites)
Zahtar Spice Blend (sesame)
Per serving: Energy (kcal) 808 Fat 29g of which saturates 3g Carbohydrates 107g of which sugars 25g Protein 33g Salt 0.69g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
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.
Preparation time:For 2 - 35 minsFor 4 - 40 mins
Cooking time:For 2 - 40 minsFor 4 - 45 mins