My brother messaged me yesterday asking ‘What do you do to that coliflower in that salad you made with the pom and chick pea?’. I realised the recipe I had been using had changed quite a bit from its original incarnation as cauliflower and pomegranate tacos. So it’s time to share roasted cauli’s 2016 look!
This makes a really light summer dinner you could have with brown rice and a big leafy salad, or add it to a BBQ table alongside hot dogs and vegetable kebabs. I’ve also made huge plates of beetroot hummus and topped it with just the roasted cauliflower, which has worked really well at the Frank & Olive crochet retreats.
n.b. Cauliflower does disappear a little when you roast it, so I’d look at one half a cauliflower per person. When you’re chopping the cauliflower, make sure you add in all the tiny florets because they taste amazing when they’re roasted and a little charred, and you don’t want to miss out on that flava!
Roasted cauliflower, pomegranate, chickpea and mint salad
Salt and pepper
2 cauliflowers, leaves and stalks cut off, and chopped down into 1 inch florets and pieces
1 tin of chickpeas, drained
1 handful of mint, chopped
Squeeze of lemon if desired
Preheat the oven to 180°C. It needs to be quite nice and hot to get a bit of charred texture on the cauliflower and so the florets don’t go too soft.
Grab a large oven-proof dish and pour in a few tablespoons of oil, salt and pepper, and about a teaspoon of turmeric. Then add the cauliflower Using your hands, mix the florets into the oil and turmeric dressing- this will make sure it combines properly and you don’t get any parts that are too intensely flavoured with turmeric or not at all.
Roast for about fifteen minutes, and then check to see what kind of colour and consistency the cauliflower is- it might need a little more oil, or turmeric, or seasoning. Roast for a further fifteen minutes until the dish is sizzling and the florets have started to char at the edges. Take out of the oven and set aside.
In a large bowl, deseed the pomegranate, pour in the chickpeas and then add in all of the cauliflower and oil - this will become the dressing for the salad. Sprinkle over the mint- sometimes I add a squeeze of lemon if I have one around- and check the seasoning for salt and pepper. Serve straight away.