Spiced Cauliflower salad with mint and pomegranate

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cauliflower_salad

A great middle-eastern inspired salad (serves 4)

Ingredients  

For the spiced cauliflower:

1 small cauliflower, cut into florets

¼ cup olive oil

1 tspn ground cinnamon

1 tspn ground coriander seeds

1 tspn ground cardamom pods

For the salad:

1 cup Quinoa

2 – 3 tspn fennel seeds

Seeds from ½ pomegranate

1 cup mint leaves, chopped

For the dressing:

2 tblsp Olive oil

1 tblsp Pomegranate molasses

2 – 3 tblsp Honey

1 tblsp Apple cider vinegar

Method

  • Preheat the oven to 200°c
  • In a small bowl, mix up the cinnamon, coriander and cardamom
  • Add the cauliflower to a separate bowl, cover with the olive oil and spice mixture. Toss to coat fully
  • Place into a roasting pan and cook in the oven for around 15 mins, or until tender
  • Meanwhile, make the dressing by adding 2 tablespoons of olive oil into a bowl with 1 tablespoon of Apple Cider vinegar and around 1 tablespoon of Pomegranate Molasses. Add 2 tablespoons of honey and mix till all dissolved. Add more honey or more olive oil until you reach the desired balance, set aside
  • Cook the quinoa as per directions on the pack then allow to cool slightly
  • To assemble, lay down a bed of quinoa in a shallow salad bowl. Season and sprinkle with fennel seeds. Top with cauliflower, pomegranate seeds and mint, and finally the dressing.
  • Serve immediately