Weight Watchers Recipes


When it comes to having guests over for a meal these days you can never be too careful when dishing up. Out of, say, six people, one can almost assume that there will be at least one vegan, one gluten-free guru and one avid meat-eater. I’ve realized that you just need to find those special dishes that wow them all and this Roasted Cauliflower, Tomato & Pine Nut recipe is one of them.

For time sake, I like to pre-cut and season the cauliflower and tomatoes and keep in the fridge until ready to roast, as well as pre-toast the pine nuts and simply leave them in the fridge until ready for sprinkling.


1 whole cauliflower, cut into florets

2 Tbsp olive oil

2 tsp sumac

1 pack vine tomatoes or around 200g rosa tomatoes

4 sprigs fresh thyme, stalks removed

Rock salt & ground black pepper, to taste

30g pine nuts, lightly toasted, to serve

1 Tbsp Italian parsley, roughly chopped, to serve

150g hummus (I buy the hummus di tahini from Giovanni’s Deliworld)


  1. Preheat oven to 180 degrees C and line two roasting trays with foil.
  2. In one of the trays, add the cut up cauliflower with 1 tablespoon of olive oil, sumac, salt and pepper. Toss to coat.
  3. In another tray, add tomatoes, the rest of the olive oil, fresh thyme and salt and pepper to taste. Toss to coat.
  4. Pop both trays into the oven for 40 minutes, giving the trays a little shake half way through.
  5. Once cooked, remove trays from the oven and put them aside.
  6. Carefully pour the leftover tomato pan juices into a small saucepan and pop onto the stove on a medium heat. Reduce for 5-10 minutes until the juice is on the watery side of syrup.
  7. Meanwhile, smear hummus over a beautiful serving plate. Top with roasted cauliflower, vine tomatoes, toasted pine nuts and fresh parsley.
  8. Just before serving, pour over tomato consomme/ syrup and serve immediately.

TIP: This dish is both delicious hot or cold. I often like to serve the hummus and cauliflower cold and then top with the hot tomatoes and parsley.

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