Vegan Moroccan Roast Cauliflower with a Pistachio Crust
A quick and easy Moroccan vegan and gluten-free cauliflower roast served with a pistachio crust, quinoa, mint and pomegranate
Ingredients
- 1 large head of cauliiflower
- 200g (7oz or 1 cup) dry quinoa
- 100g (3.5oz or 2/3 cup) pomegranate seeds
- 100g (3.5oz or 3/4) salted & roasted and shelled pistachio nuts
- 4 tbsp extra virgin olive oil
- 4 tbsp chopped mint
- 1 tbsp Ras el Hanout spice
- 1 tbsp Dukkah spice
- 1 tbsp pomegranate molasses
Instructions
- Preheat the oven to 180C/350F degrees fan setting.
- Cut the cauliflower into florets, rinse, place in a large oven dish, drizzle with olive oil, sprinkle with Ras el Hanout spice, and roast for 1 hour, stirring halfway-through. You can add some water if the dish seems too dry during the roasting process.
- Cook the quinoa as per instructions and add Dukkah spice once cooked.
- Blend the pistachio nuts into a crumble.
- Once the cauliflower is cooked, toss the crumble over it and stir well to coat the cauliflower.
- Serve with chopped mint, quinoa and pomegranate seeds, drizzled with pomegranate molasses.
Notes
This is a protein packed dish that is very easy to whip up, tastes delicious and can be eaten as a vegan main dish or as a side dish. Quinoa is a fibre packed, gluten-free pseudo-grain that is considered a complete protein and is therefore a great addition to have in vegan dishes, with one serving of this dish providing 15.5g of protein.
Quinoa is also packed with B vitamins, potassium and magnesium. Cauliflower is a cruciferous vegetable which is a source of phyto-chemicals such as indole-3-carbinol and other glucosinolates that support liver detoxification, lung health and can help protect the body against hormonal cancers such as breast, cervical and prostate cancer.
Pomegranate seeds contain ellagitannins, anthocyanins and punicic acid, phytochemicals that help reduce inflammation, support gut health, lower blood pressure and regulate blood-sugar levels by improving insulin resistance.
Approximate micronutrient value per serving:
Vitamins
B1 (Thiamine) - 0.4mg (37%)
B2 (Riboflavin) - 0.3mg (29%)
B3 (Niacin) - 1.8mg (13%)
B5 (Pantothenic Acid) - 1.3mg (25%)
B6 (Pyridoxine) - 0.8mg (62%)
B12 (Cobalamin) - 0µg (0%)
Folate - 165.9µg (41%)
Vitamin A - 7.7µg (1%)
Vitamin C - 93.8mg (125%)
Vitamin D - 0IU (10%)
Vitamin E - 3.6mg (24%)
Vitamin K - 46.9µg (52%)
Minerals
Calcium - 96.1mg (10%)
Copper - 0.6mg (71%)
Iron - 4.1mg (23%)
Magnesium - 129.5mg (40%)
Manganese - 1.4mg (79%)
Phosphorus - 382.3mg (55%)
Potassium - 821.7mg (32%)
Selenium - 7.6µg (14%)
Sodium - 231.2mg (15%)
Zinc - 2.4mg (30%)
% RDI based on an adult female
Nutrition Information:
Yield: 4 Serving Size: 400g (14oz)Amount Per Serving: Calories: 507kcalTotal Fat: 29.6gNet Carbohydrates: 37.6gFiber: 12.7gProtein: 15.5g
