This roasted cauliflower and pomegranate salad is a delightful combination of rich, roasted flavors and refreshing sweetness. The idea for this recipe came to life after my colleague Rachael shared her love for roasted cauliflower and brussel sprouts.
While brussel sprouts didn’t win me over, I was intrigued by the idea of roasting cauliflower, which I’d usually enjoyed with cheese sauce. Inspired by this new direction, I thought pairing cauliflower with pomegranate would make a unique and delicious combination.
Little did I know, this pairing is actually common in Israeli cuisine!
After experimenting with a few traditional recipes and adding my personal twists, I ended up with this tasty version that combines cauliflower, pomegranate, mint, and tahini. It’s simple, flavorful, and perfect for any occasion. Here’s how to make it.
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
For the Dressing:
- 2 tablespoons lemon juice
- 3 tablespoons Greek yogurt
- 1 tablespoon tahini
Instructions
Roast the Cauliflower:
Preheat your oven to 200°C. In a medium-sized bowl, toss the cauliflower florets with olive oil, dried mint, oregano, cumin seeds, sea salt, and black pepper. Spread the cauliflower evenly on a baking tray lined with parchment paper. Roast for about 40 minutes, or until the cauliflower is tender and slightly charred.
Make the Dressing:
While the cauliflower is roasting, whisk together lemon juice, Greek yogurt, and tahini in a small bowl. Mix until smooth, and add a pinch of salt to taste.
Prepare the Pomegranate:
Cut the pomegranate in half. To remove the seeds, hold one half upside down over a small bowl and squeeze gently to release the seeds and juice. You can also flick the remaining seeds out with your fingers. Cut the second half into wedges for serving.
Assemble the Salad:
Once the cauliflower is roasted and slightly cooled, combine it with the parsley, mint, chopped almonds, pomegranate seeds, and currants in a large bowl. Toss everything gently to combine.
Serve:
Drizzle the dressing over the salad and serve immediately. You can also serve the pomegranate wedges on the side, allowing people to add them to their servings. This salad works great as a side dish or pairs wonderfully with grilled meats like lamb or chicken.
A Perfect Side Dish for Any Meal
This roasted cauliflower and pomegranate salad is the perfect example of how simple ingredients can create a flavorful and vibrant dish.
The roasted cauliflower provides a deep, caramelized flavor, while the pomegranate seeds add a burst of sweetness and color. Fresh mint and parsley, along with the creamy tahini dressing, bring everything together for a refreshing and satisfying meal.
FAQs
Can I prepare this salad ahead of time?
You can roast the cauliflower and prepare the dressing ahead of time, but it’s best to combine the ingredients and dress the salad just before serving to maintain its fresh texture and flavor.
Can I use a different nut instead of almonds?
Yes, you can substitute roasted almonds with other nuts like walnuts or pistachios for a different flavor and texture.
Is there a way to remove pomegranate seeds without making a mess?
A simple method is to cut the pomegranate in half, turn it upside down over a bowl, and tap the back with a wooden spoon to release the seeds.
Can I make the dressing without Greek yogurt?
Yes, if you prefer a dairy-free option, you can use coconut yogurt or even a little extra tahini to achieve a similar creamy texture.
What can I serve with this salad?
This roasted cauliflower and pomegranate salad pairs perfectly with grilled meats like lamb, chicken, or fish, or it can be served on its own as a light and flavorful dish.
