1 large head cauliflower
1/4 cup pistachios, toasted and chopped
2 tablespoons sunflower seeds, toasted
2 tablespoons pepitas (pumpkin seeds) toasted
1/3 cup olive oil
1 pomegranate, seeds removed
1/4 cup coriander (cilantro) leaves, roughly chopped
1/4 cup parsley leaves, roughly chopped
Sea salt flakes and fresh ground black pepper
1/2 cup natural (unsweetened) yogurt
2 tablespoons tahini (sesame paste)
1 tablespoon lemon juice
1/4 teaspoon ground cumin
2 tablespoons water
1/4 teaspoon salt
1 garlic clove, crushed
The nuts, seeds and pomegranate give this salad wonderful flavour and texture. Try to get a good, dark colour on the cauliflower for crunch and flavour.
Pairs well with …..
Grilled fish, chicken or barbecued meats.
Hints and tips:
For a dairy free dressing, omit the yogurt, add a few extra tablespoons of tahini and lemon juice. It will be tangy and delicious.
Preheat fan oven to 200C (390F)
Break cauliflower into florets and cut down to smaller bite size pieces. Toss with the olive oil, place on a baking tray and season with salt and pepper. Place in oven to bake, around 15 – 20 minutes, until cauliflower is dark and crispy on the edges and tender.
Combine the dressing ingredients in a small bowl and whisk. If too thick add a little more water or lemon juice.
In a large serving dish arrange the cauliflower, pomegranate seeds, nuts, seeds and herbs. Drizzle with dressing and serve.