Roasted Cauliflower Salad with Dates
Ingredients
- 1.5 cauliflower heads, cut into florets
- 75ml extra virgin olive oil
- salt and pepper
- 75ml extra virgin olive oil
- 2 tbsp pomegranate molasses
- 2 tbsp honey
- 1/2 tsp ground cumin
- 1 lemon, juiced
- 1 garlic clove, finely chopped
- salt and pepper
- 150g Medjool dates, pitted and cut into quarters
- 2 celery stalks, thinly sliced
- 4 green onions, thinly sliced
- small handful baby rocket leaves
- 2 tbsp dill, chopped
- 2 tbsp parsley, chopped
- 2 tbsp coriander, chopped
- 2 tbsp pomegranate seeds
- 80g almonds, roasted and chopped
- 20g pepitas, toasted
Method
Step 1: Heat the oven to 220C.
Step 2: Toss the cauliflower with the oil in a bowl and season well. Put on a baking tray and roast for 15-20 minutes until the cauliflower has browned but still has bite to it. Set aside to cool.
Step 3: Combine the dressing ingredients in a bowl, season and whisk well.
Step 4: Put the salad ingredients in a large bowl with the cauliflower and any baking juices. Add dressing, toss and check the seasoning. Garnish with toasted almonds and pepitas.
Related
Comments
Recipe Info
Tip: If you roast the cauliflower before you need it, don’t store it in the fridge as it affects the flavour.