All about Jess + Dairy Free + Easy Healthy Recipes + Side Dishes/Salads + Vegan + Vegetarian

Cauliflower and Pomegranate Salad

01 August 2015
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In celebration of the official release of The Healthy Life, I am very excited to share one of my favourite salad recipes from the book. This is a salad my mum taught me to make, inspired by Yotam Ottolenghi. It gets tons of flavour from cumin, coriander and pomegranate. It’s super simple, too, and keeps your taste buds excited with each bite! We love making this for lunch and typically add about 100g goat’s cheese too. Yum!

Ingredients

Prep time:
Cook time:
Serves: 6
  • 1 head cauliflower, cut into small florets
  • 1 Tbsp. each: cumin seeds, coriander seeds and fennel seeds, pounded using a pestle and mortar
  • 1 clove garlic, crushed
  • 2 Tbsp. cold-pressed extra-virgin olive oil
  • Chilli flakes
  • Himalayan salt and ground pepper
  • 1/2 cup mixed coriander and parsley leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1/2 cup toasted hazelnuts or almonds, roughly chopped
  • 1 Tbsp. pomegranate molasses

 

Method

  1. Preheat the oven to 200°C.
  2. Place the cauliflower in a baking dish and sprinkle with the spices, garlic, 1 tbsp of the olive oil and chilli flakes to taste. Season with salt and pepper. Toss well to coat and place in the oven for 20 minutes or until tender and lightly golden. Set aside to cool for 10 minutes.
  3. Place the cauliflower in a large salad bowl and add the chopped herbs, pomegranate seeds and roasted hazelnuts or almonds.
  4. Toss together, and drizzle with the pomegranate molasses and remaining olive oil before serving.

 

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