Vegetarian recipe ideas
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Heat the oven to 190C/fan 170C/gas 5. Toss together the cauliflower florets and leaves, oil, ras el hanout and some seasoning. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.
Meanwhile, heat a frying pan over a medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.
Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts and pomegranate seeds. Stir in the fried onion and garlic.
Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well. Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts and a final scattering of mint, if you like.