Garden to table
Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad
Serves 2 as a side dish
Prep time: 10 minutes
Cook time: 30 minutes
Difficulty: Easy
INGREDIENTS
Salad
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp chilli powder
• Juice ½ lemon
• 1 tbsp coconut aminos
• 1 head (about 750g) cauliflower
• 50g (⅓ cup) pine nuts
Dressing
• 125g (½ cup) coconut yoghurt
• ½ tsp garlic powder
• 2 tsp maple syrup
• Juice 1 lemon
To Serve
• 1 large pomegranate
• 30g (1 cup) flat-leaf (Italian) parsley
• Pinch ground cumin
METHOD
1 Preheat the oven to 200°C (400°F) fan-forced.2 For the salad, stir the spices, lemon juice and coconut aminos together in a mixing bowl. Break3 Line a baking tray with baking paper. Spread with the cauliflower florets and roast for about 30 mins.4 Heat a non-stick frying pan over low heat, add the pine nuts and lightly toast. Watch them as they can burn quickly.5 Whisk the dressing ingredients together. Assemble the salad ingredients on a plate and add generous dollops of the dressing.6 Remove the seeds from the pomegranate and sprinkle over the salad. Finish with the parsley and cumin.
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