I first made cumin roasted cauliflower when I was trying out a recipe for cauliflower soup. To be honest, the cauliflower was so delicious it was wasted in the soup!
In this salad I've combined it with fresh tasting diced cucumber and pomegranate seeds, as well as almonds for extra crunch. If you don't have any pomegranate then you could substitute with sultanas, as they add sweetness even if they don't look as pretty!. Finally, I've used a lemony yoghurt dressing which is a lovely contrast to the spiced cauliflower.
For the salad:
I cauliflower
2 tablespoons of olive oil
1 teaspoon of cumin
Handful of toasted flaked almonds (or pine nuts)
2-4 tablespoons of pomegranate seeds (or sultanas)
½ red onion
½ cucumber
Salad leaves
For the dressing:
90ml Greek yogurt (runny not set)
1 tablespoons of white wine vinegar
1 tablespoon of lemon juice
1 tablespoon of olive oil
1 tablespoon of finely diced parsley
Seasoning
- Pre-heat the oven to 200c.
- Remove the outer leaves from the cauliflower and break or cut into bite-sized florets.
- Finely slice the red onion
- Cut the cucumber into small dice.
- Spread the cauliflower over the bottom of a baking tray and sprinkle over the cumin and olive oil. Mix well so that the florets are coated .
- Place in the hot oven and roast for 20-30 minutes, until they brown (see image).
- Whilst the cauliflower is roasting, place all the dressing ingredients into a jug and mix well to combine.
- Arrange the salad leaves on the plates, and top with the roasted cauliflower, onion, cucumber and a sprinkling of toasted almonds and pomegranate seeds.
- Pour over the dressing and serve.
