Roasted Cauliflower & Pomegranate Salad

This deeply savoury salad makes a great side and an excellent meal in its own right. The leftovers make an especially delicious lunch as the flavours have had time to really soak into the cauli.

Prep time: 15 mins  

Cooking time: 25 mins  

Serves 4 

 Ingredients

• 1 Cauliflower 
• 2 Red Onions  
• ½ Bunch Coriander 
• ½ Bunch Mint  
• ½ Cup Honey Cashews  
• ½ Cup Dried Blueberries  
• 1 Pomegranate 
• Olive Oil  
• Salt and Pepper 
• ½ tsp Turmeric  
• 2 Tbsp Pomegranate Molasses  
• Lemon Juice 

Method

1. Preheat your oven to 220ºC.

2. Cut the cauliflower into florets, slice the onions into wedges and place them together with the cauliflower on a baking tray lined with baking paper. Season with salt, pepper and turmeric. Place into the oven, and roast for approx. 10- 15 mins until dark and lightly burnt. 

3. Meanwhile, pick the coriander leaves and mint leaves. Wash and set aside.

4. To create the dressing, mix the pomegranate molasses, lemon juice and olive oil. Set aside. 

5. Remove the seeds from the pomegranate, place them into a salad bowl and mix with the honey cashews, mint leaves, coriander leaves and dry blueberries. 

6. Remove cauliflower and onions from the oven and let cool to room temperature, mix with the rest of the ingredients and toss with the pomegranate molasses dressing.

Cook's Note

You can make this dish up to an hour ahead of time and leave it to cool before serving.