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Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Whole roasted cauliflower with tahini and tomato salsa

By Amanda Ruben

Serves 4-6 | Prep 15 mins plus steeping | Cook 2 hr 20 mins | Calories 444 (per serving)

1 large cauliflower head

1 tbsp saffron threads

1 tbsp sumac

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground chilli

90ml (3floz) olive oil, plus extra if needed

1 tsp salt


¼ of a red onion, finely diced

5 tomatoes, deseeded and finely diced

2 tbsp chopped coriander leaves

2 tsp olive oil

2 tsp lemon juice

sea salt, to taste



80g (2¾oz) slivered pistachios, to garnish

2 tbsp pomegranate seeds, to garnish

2 tbsp chilli hair, to garnish (optional)

1 Preheat the oven to 180°C/Gas Mark 4.

2 Place the cauliflower head on a baking tray lined with baking paper.

3 Combine the saffron threads with 500ml (17floz) boiling water and set aside to steep for 15-20 minutes.

4 In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt. Pour the mixture over the cauliflower, making sure that it is evenly coated.

5 Cover the tray with foil and roast the cauliflower in the oven for 2 hours, basting every 30 minutes with the saffron liquid. Add more oil if needed to keep the cauliflower moist.

6 Remove the foil and roast for a further 10 minutes to brown the cauliflower a little.

7 While the cauliflower is browning, make the tomato salsa. Combine all the ingredients in a bowl and mix well. Season to taste with salt.

8 To serve, spread some tahini on a large platter and place the cauliflower on top. Cut out a generous wedge of cauliflower and pile the tomato salsa inside and around the edge of the cauliflower. Garnish with slivered pistachios, pomegranate seeds and chilli hair.

Char-grilled corn, kale and quinoa with sriracha

By Amanda Ruben

Serves 8-10 | Prep 15 mins | Cook 1 hr 45 mins | Calories 418 (per serving)

200g (7oz) red quinoa

200g (7oz) white quinoa

1 tsp salt

4 corn cobs

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - April 2018
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About Vegan Food & Living Magazine

Are you a vegan that's cooking on a budget? This issue is for you! The April edition is packed with dishes that compromise on the cost rather than the flavour. Also, we check out the history of plant milk, get creative with tacos, have fun foraging and discover the top 10 ingredients with medicinal benefits. We've also increased the number of pages in this issue to 132, so there are even more great features for you to check out, including our special eco section. Here you can find out what happens to your waste, we reveal the best way to cut down on plastic and share seven easy eco swaps you can make today. Plus this issue comes with a free meal planner wall chart.