I'm really into cauliflower at the moment, in veggie curries & soups and like this roasted, dressed and served as a salad. It's a cheap and often overlooked vegetable, usually only eaten when covered in heavy, creamy sauces. Not that there is no place for cauliflower cheese but it's nice to have a bit of variety. It's a wet and windy end of March day as I write this so these photos which were taken on a much sunnier evening in my kitchen, are brightening my day and in particular those jewel like pomegranate seeds...
- 1 small head cauliflower, broken into florets
- 2 tbsp olive oil
- 2 tsp cumin
- 1 pinch red chilli flakes
- Salt and black pepper
- 75g pistachio nuts
- 1/2 pomegranate, seeds
- Handful dill, chopped
- 40ml olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pomegranate molasses
- 1/2 lemon, juiced
- 2 tsp honey
Preheat oven to 190ºC/375ºF/Gas 5.
Toss the cauliflower florets in a bowl with the olive oil, cumin and red chilli flakes, salt and black pepper.
Tip the mix onto a baking sheet and place into the oven to roast for about 25-30 minutes or until golden with slightly crispy edges. Leave to cool slightly, then mix through the pistachio nuts and pomegranate seeds.
To prepare the dressing, whisk together the olive oil, apple cider vinegar, pomegranate molasses, lemon juice and honey. Pour over enough dressing to coat all of the cauliflower florets and serve.