Roasted Cauliflower


For Cauliflower:

+ Small head of cauliflower cut into slices, each about 2cms thick
+ ½ tsp garlic powder
+ ½ tsp onion powder
+ 2 tbsp olive oil
+ Salt and pepper to taste

For Optional Garnish:

+ Pomegranate arils
+ 2 tbsp mixed nuts
+ Sliced chillies
+ Dried rose petals
+ Lemon wedges
+ Herbs of your choice


+ Roots and Shoots Green Lentil Dahl



Preheat the oven to 190°c. Add the olive oil, garlic and onion powder to a bowl and mix. Add in the cauliflower slices and coat them in the mix, working gently with them so they stay intact. Spread the cauliflower slices out on a large baking tray and season with salt and pepper. Cook for 25 to 30 minutes until the edges are golden and the centers are cooked through.


Add the cauliflower slices to a serving and garnish with the pomegranate, nuts, sliced chillies, dried rose petals and sprinkle with a herb of choice.


Heat your Roots and Shoots Green Lentil Dahl according to the pot instructions, and serve with your jewelled couscous! 😊

Make sure to tag us in your homemade recipe photos, we’d love to know if you enjoyed it as we did at Roots and Shoots HQ. ❤️