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

  1. Preheat the oven to 200°C / Gas mark 6.
  2. Line 2 oven trays with baking parchment.
  3. In 2 batches, blend the cauliflower in a food processor until roughly chopped.
  4. Spread the cauliflower onto the prepared oven trays. Combine the spices together and sprinkle on top. Drizzle with olive oil.
  5. Bake for 20 minutes or until the florets are golden and tender. Set aside.
  6. In a large bowl combine the parsley, mint, zest and juice of lemon, spring onions and radishes.
  7. Add to the cooled cauliflower and mix well.
  8. 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