Name: Air fryer roast cauliflower
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 1½ Tbsp Baharat spice mixture; 2 Tbsp extra virgin olive oil; 1 medium cauliflower, base trimmed; 30g butter, melted; 1 garlic clove, crushed; 4 pita bread, cut into triangles; 2 Tbsp pine nuts; 2 Tbsp flat leaf parsley leaves; 2 Tbsp dill sprigs and ¼ cup pomegranate arils, to serve; TAHINI SAUCE; ½ cup tahini; ⅓ cup water; 2 Tbsp lemon juice; 1 tsp sea salt flakes

Vegetarians and meatlovers alike will be back for seconds of this dish! Air frying the cauliflower gives it fab flavour, and topped with creamy tahini sauce and pomegranates, it’s a stunner to serve up as your meat-free main or side.

Ingredients

1½ Tbsp Baharat spice mixture

2 Tbsp extra virgin olive oil

1 medium cauliflower, base trimmed

30g butter, melted

1 garlic clove, crushed

4 pita bread, cut into triangles

2 Tbsp pine nuts

2 Tbsp flat leaf parsley leaves

2 Tbsp dill sprigs and ¼ cup pomegranate arils, to serve

TAHINI SAUCE

½ cup tahini

⅓ cup water

2 Tbsp lemon juice

1 tsp sea salt flakes

Method

In a bowl, combine baharat and oil. Brush all over cauliflower; season. Put cauliflower in air fryer basket. Cook at 180°C for 55 minutes or until tender (see Cook’s tips). Transfer to a serving plate.

Meanwhile, to make Tahini sauce, whisk tahini, water, lemon juice and salt in a medium bowl.

Combine butter and garlic in a small bowl. Put pita on a clean work surface. Brush evenly with garlic butter. Put in air fryer basket at 180°C and cook for 8-10 minutes until crispy.

Reduce air fryer temperature to 150°C. Put pine nuts in a small ovenproof dish. Cook for 5 minutes or until golden.

Drizzle tahini sauce over cauliflower. Season, then sprinkle with pine nuts, parsley, dill and pomegranate. Serve with pita.

You may also enjoy making this Cauliflower Hummus

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