Cauliflower Salad

Cauliflower Salad

Pomegrante and Cauliflower make a surprisingly tasty combination.

Ingredients

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 cauliflower
• 2 tsp chopped garlic
• 1 tsp salt
• Pepper
• 3 tbsp olive oil
• 3 spring onions
• 1 handful coriander leaves
• 1 handful mint leaves
• 1 pomegranate
• 1 tbsp sunflower seeds
• 1 tbsp pumpkin seeds
• 1 tbsp toasted seasame seeds

Dressing

• 3 tbsp lemon juice
• 3 tbsp tahini
• 1 clove garlic
• 1 tsp honey
• 130g Greek yoghurt

Method

Finely slice spring onion.

Toast cumin and coriander seeds for 1-2 minutes. Cut up cauliflower into small florets. Toss florets in a bowl with garlic, cumin and coriander seeds, salt, pepper and olive oil. Roast cauliflower on a baking tray for 20 minutes at 180C until lightly golden but still crunchy.

Whisk all dressing ingredients together and season. Toss the cauliflower and spring onions in the dressing. Add sunflower seeds, pumpkin seeds, sesame seeds, and pomegranate.