Roasted Cauliflower Salad
After sharing a version of this in my Vegan One-Pot Wonders cookbook, it has become a mainstay in many homes, including my own. Cumin and cauliflower are a match made in heaven, and when combined with earthy beluga lentils, zingy capers, crunchy almonds and a sweet pop of fruit, you’ve got a salad that is a perfect and moreish contrast of tastes and textures.
Ingredients 15
Dressing
Salad
1 whole cauliflower, cut into florets, stalks trimmed and cut into bite-sized pieces
olive oil, for drizzling
1 tsp salt
1 tsp ground cumin
3⁄4 cup beluga lentils
Handful baby spinach
Handful pomegranate seeds
Handful baby capers
Handful toasted slivered almonds
coriander leaves, fresh, roughly chopped, to garnish
Pomegranate Dressing
1⁄3 cup olive oil
2 tbsp apple-cider vinegar
2 tbsp pomegranate molasses
1 tsp Dijon mustard
1 tsp sumac
1⁄2 tsp salt
1⁄2 tsp garlic, microplaned
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Method 5
Preheat the oven to 190°C (375°F) and bring a pot of water to the boil.
Place the in a mixing bowl and drizzle with oil. Toss to coat the cauliflower in oil, then add the and and toss again. Spread the cauliflower evenly across a baking tray and bake for 25 minutes, or until the edges of the florets are slightly blackened. Remove from the oven and allow to cool for 10 minutes. (If your aren’t already toasted, add them for the final 3 minutes of cooking time.)
When the water is boiling, add the and cook for 15–20 minutes. Drain and rinse under cool water. Shake off any excess water.
To Make The Pomegranate Dressing
Combine the , , , , , , and microplaned in a glass jar and shake to combine.
Combine the drained with half the dressing in a large mixing bowl. Add the or rocket, or currants and . Place half of this mixture on a platter with half the roasted and . Repeat, then drizzle with the remaining dressing and fresh coriander.
