Roasted Cauliflower

INGREDIENTS:

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

Optional:

+ Roots and Shoots Green Lentil Dahl

METHOD:

STEP 1:

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.

STEP 2:

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.

STEP 3 (OPTIONAL):

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. ❤️

 

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