Ingredients

• 1 head of cauliflower, cut into medium florets
• 1 tbsp olive oil
• 1 tsp ground cumin
• ¼ medium red onion, thinly sliced
• 2 tablespoons lemon juice
• ⅓ cup fresh pomegranate seeds
• 2 heaping tbsp fresh parsley, chopped
• salt and pepper to taste

Method

1. Preheat your oven to 200 C.
2. On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper.
3. Thinly slice the red onion and place around the cauliflower on the baking tray.
4. Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
5. Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.

Method

1. Heat the oil in a large frying pan and fry the onion over a medium heat for 3 minutes. Add the garlic and butternut squash, and cook for a further 7 minutes.
2. Add the remaining vegetables and continue to fry for 3 mins before adding the chickpeas, tomatoes and stock, along with the spices and seasoning. Simmer for 30 mins, uncovered. Meanwhile, put 750ml water in a small saucepan, bring to a simmer, then add the quinoa and cook for 20 minutes.
3. To make the tahini dressing, whisk together all the ingredients in a small bowl. Season with a pinch of salt.
4. Serve the quinoa with the tagine, and drizzle the tahini dressing over the top. Scatter over some chopped coriander, mint and the pomegranate seeds to finish.