Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Whole Roasted Cauliflower with Ras El Hanout, Pearl Barley and Pomegranate
Vegan-friendly and packed with spices, this is a centrepiece that is guaranteed to wow at your next dinner party.
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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Introduction
This is a real showstopper of a dish, either made with a whole cauliflower or four little ones. The pearl barley infuses with the spices, creating a harmonious all-in-one dish.
Ingredients
| 300g | pearl barley, rinsed |
| 700ml | vegetable stock |
| 5cm | ginger, grated |
| 1 head of | cauliflower or 4 mini cauliflowers |
| 2 heaped tsp | ras el hanout |
| 1 tsp | sea salt |
| 1 clove of | garlic, crushed |
| 2 tbsp | olive oil |
| 100g | spinach, finely chopped |
| ½ | lemon, juice only |
| To serve: | |
|---|---|
| 1 | pomegranate, seeds only |
| 40g | toasted almonds |
| 25g | fresh coriander, chopped |
Essential kit
You will need: extra-large foil.
Method
Preheat the oven to 160°C fan/180°C/ gas 4. Mix the pearl barley with the vegetable stock and ginger in a deep roasting tin. If using a large cauliflower, remove the leaves from the cauliflower, roughly chop them, then stir them in with the pearl barley.
Rub the cauliflower all over with the ras el hanout, sea salt, garlic and 1 tablespoon of olive oil, then place on top of the pearl barley. Cover the tin tightly with foil, then transfer to the oven to cook for 1 hour.
Remove the cauliflower from the tin, then stir the spinach, lemon juice and another tablespoon of olive oil through the pearl barley. Season as needed with more salt and lemon juice. Return the cauliflower to the tin, scatter everything with the pomegranate seeds, almonds and chopped coriander and serve hot.
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