Roasted Cauliflower and Pomegranate Salad: A Flavorful and Colorful Dish

This roasted cauliflower and pomegranate salad came to life thanks to my colleague Rachael, who had been raving about the flavors of roasted cauliflower and brussel sprouts.

While brussel sprouts didn’t win me over, I was intrigued by the idea of roasted cauliflower, something I had only ever enjoyed with cheese sauce.

After considering the possibilities, I decided that pairing roasted cauliflower with pomegranate would be a great choice. To my surprise, I discovered that this combination is actually quite common in Israeli cuisine.

After experimenting and looking through some traditional recipes, I crafted my own version, keeping the basics of cauliflower, pomegranate, mint, and tahini, but with a few twists to make it my own. Here’s the recipe I came up with—simple, delicious, and perfect for any occasion!

Ingredients

• 1 head of cauliflower, broken into florets
• 60 ml olive oil
• 1 teaspoon each of dried mint, oregano, and cumin seeds
• Sea salt and black pepper (to taste)
• 3/4 cup flat-leaf parsley, roughly torn
• 3/4 cup fresh mint, roughly torn
• 1/3 cup roasted almonds, roughly chopped
• 1 pomegranate
• 1/4 cup currants

Dressing

• 2 tablespoons lemon juice
• 3 tablespoons Greek yogurt
• 1 tablespoon tahini

Instructions

1. Roast the Cauliflower: Preheat your oven to 200°C. In a medium-sized glass bowl, toss the cauliflower florets with olive oil and the spices (dried mint, oregano, and cumin). Season generously with sea salt and black pepper. Arrange the cauliflower in a single layer on a baking tray lined with silicon paper, and roast for about 40 minutes. You want the cauliflower to be well-cooked and slightly charred in some spots.
2. Make the Dressing: While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, Greek yogurt, and tahini until smooth. Season with a pinch of salt to taste.
3. Prepare the Pomegranate: Cut the pomegranate in half. For one half, place it upside down over a small bowl and squeeze firmly to release the seeds and juice. Invert the skin and gently flick out the remaining seeds with your fingers. For the other half, simply cut it into wedges for serving.
4. Assemble the Salad: Once the cauliflower is roasted and cooled for about 5 minutes, combine it in a large bowl with the parsley, mint, chopped almonds, pomegranate seeds, and currants. Toss gently to combine, ensuring all the ingredients are evenly distributed.
5. Serve: Serve the salad immediately, drizzling the dressing over the top. You can also pass the pomegranate wedges separately for people to add to their own servings. This salad makes a great side dish on its own or pairs beautifully with grilled fish or lamb.

A Perfect Side Dish for Any Meal

This roasted cauliflower and pomegranate salad is a perfect example of how a few simple ingredients can come together to create something truly delicious.

The roasted cauliflower provides a rich, caramelized flavor, while the pomegranate seeds add a burst of sweetness and color. The fresh mint, parsley, and tangy dressing bring everything together for a satisfying and vibrant dish.

Recipe Source

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