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Whole roasted cauliflower soup

Cauliflower recipes

Whole roasted cauliflower soup

1 hour

Coconut-dressed cauli-rice winter salad

Cauliflower recipes

Coconut-dressed cauli-rice winter salad

5 minutes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Cauliflower recipes

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

10 minutes

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Cauliflower recipes

Cauliflower rice risotto with celeriac and crème fraîche

25 minutes

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Cauliflower recipes

Crudo cauliflower tortillas

20 minutes

Roast cauliflower with chimichurri

Cauliflower recipes

Roast cauliflower with chimichurri

20 minutes

Bianco cucina (anchovy-and-cauliflower pasta)

Anchovy recipes

Bianco cucina (anchovy-and-cauliflower pasta)

15 minutes

Cauliflower wraps with chicken, spinach and ricotta

Cauliflower recipes

Cauliflower wraps with chicken, spinach and ricotta

15 minutes

Whole harissa-roasted cauliflower

Cauliflower recipes

Whole harissa-roasted cauliflower

30 minutes

Cauliflower and blue cheese bake

Cauliflower recipes

Cauliflower and blue cheese bake

25–30 minutes

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

Cauliflower recipes

Jewelled cauliflower rice tossed with spring onion, radishes and pomegranates

15 minutes

Middle-Eastern roasted cauliflower with tahini

Cauliflower recipes

Middle-Eastern roasted cauliflower with tahini

10-15 minutes

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Middle-Eastern roasted cauliflower with tahini

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10-15 minutes

Ingredients

1 cauliflower head
2 T olive oil
2 t Woolworths Moroccan rub
½ t ground cumin
½ t ground coriander
1 T olive oil
1 cup tahini
½ lemon, juiced
1 chilli, chopped

Method

Preheat the oven to 180°C.

Slice 1 head cauliflower into wedges and toss with 2 T olive oil.

Place on a baking tray and sprinkle over 2 t Woolworths Moroccan rub, season and roast for 10–15 minutes.

Toast ½ t ground cumin and ½ t ground coriander in 1 T olive oil for 1 minute, then add ½ cup tahini, the juice of ½ lemon and 1 chopped chilli.

Serve drizzled over the cauliflower or as a dipping sauce.