
Denise says:
- This is a tasty and colourful salad – really useful to have in the repertoire as it is vegan and gluten-free.
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Serves: 6-8 people
Ingredients:
- 1 large cauliflower (approx. 650g trimmed weight) – cut into florets
- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried cumin
- 1 teaspoon ground cinnamon
- Sea salt and freshly ground pepper
- ~
- 2 tablespoons extra virgin olive oil
- ~
- 25g fresh parsley – roughly chopped
- 25g fresh mint – leave whole, remove stalks
- Juice of 2 lemons
- Zest of 1 lemon
- 2 spring onions – sliced diagonally
- 4 radishes – thinly sliced
- Garnish: 3 tablespoons fresh pomegranate seeds
Method
- Preheat the oven to 200°C / Gas mark 6.
- Line 2 oven trays with baking parchment.
- In 2 batches, blend the cauliflower in a food processor until roughly chopped.
- Spread the cauliflower onto the prepared oven trays. Combine the spices together and sprinkle on top. Drizzle with olive oil.
- Bake for 20 minutes or until the florets are golden and tender. Set aside.
- In a large bowl combine the parsley, mint, zest and juice of lemon, spring onions and radishes.
- Add to the cooled cauliflower and mix well.
- Stir in fresh pomegranate seeds and serve.
Tagged in: Cauliflower, dinner, dried coriander, dried cumin, fresh parsley, Israeli, lemon, Lunch, Mediterranean, Mint, Moroccan, Persian, Picnic, pomegranate, smoked paprika, Spring Onions