Pomegranate Molasses Cauliflower Bake

Ingredients

• Cauliflower florets1 large head
• Chickpeas, cooked and drained1 1/2 cups
• Olive oil3 tbsp
• Pomegranate molasses3 tbsp
• Garlic, grated2 cloves
• Ground coriander1 tsp
• Ground cinnamon1/4 tsp
• Breadcrumbs1/2 cup
• Sesame seeds2 tbsp
• Parsley, chopped1/4 cup

Method

1. 1Heat the oven to 220°C and line a baking dish.
2. 2Toss cauliflower and chickpeas with olive oil, pomegranate molasses, garlic, coriander, cinnamon, salt, and pepper.
3. 3Spread on a tray and roast for 15 minutes until browned at the edges.
4. 4Mix breadcrumbs, sesame seeds, and parsley with a drizzle of olive oil.
5. 5Transfer the roasted vegetables to the baking dish and scatter the crumb mixture over the top.
6. 6Bake for 8 to 10 minutes until the topping is crisp and the glaze is sticky.
7. 7Rest for 5 minutes before serving so the flavors settle.

Tips

• Do not overcrowd the roasting tray or the cauliflower will steam instead of caramelize.
• Add a squeeze of lemon at the end if you want extra brightness.
• This bake works well as a main with rice or as a side with grilled meat.

Nutrition