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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


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.

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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.


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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From the book: The Green Roasting Tin

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