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Whole Roasted Cauliflower With Almonds, Sage And Pomegranate Seeds

Whole Roasted Cauliflower With Almonds, Sage And Pomegranate Seeds

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Warm, fragrant spices and zesty citrus flavours take a whole roasted cauliflower to a new level of deliciousness! This is such an easy, unusual idea for a vegan feast: a topping of crispy sage leaves, toasty almonds and fresh, sweet pomegranate seeds add a fabulous festive touch!

Preparation time


Cauliflower Spice Mix:
15 ml olive oil
15 ml brown sugar
10 ml Robertsons cinnamon (ground)
7.5 ml Robertsons coriander (ground)
5 ml ground allspice
5 ml Robertsons ginger (ground)
5 ml garlic powder
zest of 1 orange
juice of 1 orange
Zest of 1 lemon
15 ml fresh sage, chopped
1 x 50 g sachet Knorr Tasty Minestrone with Robertsons Mixed Herbs
30 ml hot water
Robertsons Black Pepper
1 large cauliflower
5 whole sage leaves
50 g flakes almond, toasted
60 g pomegranate seeds

Preparation method

Cauliflower Spice Mix:
Whisk all the ingredients together, seasoning to taste with salt and Robertsons Black Pepper.
Preheat the oven to 180C.
Trim the base and leaves off the cauliflower.
Turn the cauliflower upside down, drizzling half the spice mix into the cavity of the cauliflower.
Place the cauliflower the right way up in a line baking tray. Massage the remaining spice mix over the top, making sure it is spread all over.
Place the whole sage leaves on top and roast for 25-35 minutes, until cooked through. To check its cooked, stick a small knife through, it should pierce easily.
Serve the cauliflower hot, topped with the almonds and pomegranate seeds.


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