Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
Preview
Ras-El-Hanout Roasted Cod with Cauliflower and Pomegranate
Introduction
This is a real party piece of a dish – it looks stunning at the table, and packs in so much flavour for minimal prep time and effort. The chickpeas make the dish quite filling, but by all means add some extra carbs – my friend Laura likes to serve this with simply cooked lemony cous cous.
Ingredients
| cauliflower, cut into small florets (along with the cauliflower greens) | |
| red onion, thickly sliced | |
| chickpeas | |
| olive oil | |
| ras-el-hanout | |
| sea salt | |
| thick cod fillets | |
| salt and ras-el-hanout | |
| For the dressing: | |
| extra virgin olive oil | |
| lemon, zest and juice | |
| sea salt | |
| To serve: | |
| pomegranate seeds | |
| chopped fresh mint | |
| natural yogurt |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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