Cauliflower, Pomegranate and Walnut Salad
This cauliflower, pomegranate and walnut salad has both roasted cauliflower and cauliflower rice. It's a great salad to make ahead for a big group.
Servings: 6 people
Ingredients
- 1 large cauliflower (about 800 g)
- 1 red onion, roughly sliced
- 1 zucchini, grated
- 1/4 cabbage, core removed, finely sliced I use a mandolin
- 1/2 cup Italian parsley leaves, roughly chopped
- 1/2 cup mint leaves, roughly chopped
- 1 pomegranate, seeds removed
- 1/2 cup walnuts, lightly toasted and roughly chopped
- 80 ml extra virgin olive oil
- 2 lemons, zest and juice
- 2 tsp ground cumin
- sea salt and black pepper
Instructions
- Preheat oven to 220 ℃ (200℃ fan-forced) and line a tray with baking paper.
- Cut 2/3 of the cauliflower, including the stems, into florets and toss in a large bowl together with the cauliflower leaves, sliced onions, 2 tbsp of the olive oil and 1/4 tsp sea salt.
- Spread out on the oven tray and roast for 25-30 minutes until the cauliflower is golden-brown on top. It will be soft when pierced with a fork when it's cooked through.
- While the cauliflower is cooking, grate the remaining 1/3 of the cauliflower and the zucchini, then add the finely sliced cabbage. Add the lemon
- Whisk the remaining olive oil with 3 tbsp lemon juice, salt and pepper.
- Once the roasted vegetables have cooled completely, toss in the raw vegetables together with the pomegranate arils, herbs and olive oil mixture.
- Transfer to a larger platter or shallow bowl and top with the walnuts. Serve immediately.
Notes
You can make the salad several hours ahead. In this case, add the dressing just before serving, otherwise the vegetables will get a bit soggy.