Roasted Cauli Salad



  • 1 cauliflower head  

  • ½ bunch mint  

  • ½ bunch coriander  

  • ½ cup honey cashews  

  • ½ tsp turmeric  

  • 1 pomegranate  

  • 2 red onions  

  • 1 lemon  

  • ¼ cup dried blueberries  

  • 2 tbsp pomegranate molasses 



  1. Preheat your oven to 220º

  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.