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Roasted cauliflower with pomegranate and honey glaze recipe

Roasted cauliflower with pomegranate and honey glaze recipe

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In search of a dairy and gluten-free side dish this Christmas? Try roasting cauliflower. Here it's gently spiced with cumin and topped with honey, fresh parsley and gems of pomegranate. See method

  • Serves 6
  • 5 mins to prepare and 55 mins to cook
  • 104 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 Tesco Extra Large Cauliflower, cut into florets
  • 2 tbsp rapeseed oil
  • ½ tsp ground cumin
  • 2 tbsp Mezeast pomegranate sauce
  • 1 tbsp honey
  • 2 tbsp chopped flat leaf parsley
  • 40g pomegranate seeds

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    0g 2%
  • Sugars

    8g 9%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 9.9g Protein 2.8g Fibre 2g


  1. Preheat the oven to gas 6/200˚C/180˚C fan.

  2. In a large roasting tin, toss the cauliflower florets with the oil and ground cumin and plenty of salt and cracked black pepper.

  3. Roast for 30-35 mins, until beginning to brown.

  4. Drizzle over the pomegranate sauce and honey, tossing to combine. Return to the oven and cook for another 20 mins or until beginning to char at the edges.

  5. Take out of the oven and toss with the chopped parsley. Tip into a warmed serving dish and scatter over the pomegranate seeds before serving.

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