08 Jul Cauliflower, pomegranate & pine nut salad

Posted at 05:59h in Health, Recipes by
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Preheat oven to 200ºC. Combine cauliflower and leaves, oil and zaatar in a large bowl. Transfer to 2 large oven trays lined with baking paper and cook, swapping trays halfway and shaking occasionally, for 50 minutes or until cooked through and charred. Meanwhile, to make tahini and lemon dressing, whisk all ingredients in a bowl with 50 ml warm water. Season with salt and pepper. Combine cauliflower with half the herbs. Season, then transfer to a serving bowl and top with dressing, pine nuts, pomegranate, raisins and remaining herbs.

Note – Zaatar and golden raisins are from select delis and Middle Eastern food shops.

Ingredient

  • 1cauliflower head and leaves, cut into florets
  • 60 ml(¼ cup) olive oil
  • 1 tbspzaatar (see Note)
  • 1 cupflat-leaf parsley, roughly torn
  • 1 cupmint, roughly torn
  • 35 g(¼ cup) pine nuts
  • ½pomegranate, seeds removed, plus extra quarters, to serve
  • 60 g(⅓ cup) golden raisins (see Note)

Tahini & lemon dressing

  • 60 g(¼ cup) tahini
  • 2 tbsplemon juice
  • 2 tbspGreek-style yoghurt
  • 1garlic clove, crushed

 

Source: www.sbs.com.au/food/recipes

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