Ingredients
ROASTED CAULIFLOWER
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
TAHINI YOGHURT DRESSING
- ¾ cup (185 g) natural yoghurt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
HOMEMADE POMEGRANATE MOLASSES
- 1 cup (250 ml) pomegranate juice
- ½ cup (110 g) white sugar
- 1 tbsp lemon juice
TO SERVE
- 2 tbsp pomegranate molasses (homemade instructions above, or storebought)
- ¼ cup (7 g) fresh parsley leaves
- ¼ cup (5 g) fresh mint leaves
- 2 tbsp toasted pine nuts or almonds (optional, see note 1)
- 1 tbsp olive oil, for drizzling (optional)
- ¼ cup (45 g) pomegranate seeds
Instructions
- Roast the cauliflower – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper.
- In a large bowl, toss the cauliflower florets with the olive oil, cumin, smoked paprika, sweet paprika, turmeric, salt and pepper. Ensure the florets are evenly coated.
- Spread the cauliflower in a single layer on the prepared tray. Roast for 25–30 minutes, turning halfway through, until golden and crispy.
- Make the tahini yoghurt dressing – In a small bowl, whisk together the yoghurt, tahini, lemon juice, olive oil, garlic and salt until smooth and creamy.
- Make the pomegranate molasses (optional) – If you don’t have store-bought pomegranate molasses, make your own by combining the pomegranate juice, sugar and lemon juice in a small saucepan. Simmer gently over low heat for 10–15 minutes, stirring occasionally, until the liquid reduces to about ½ cup (125 ml) and reaches a syrupy consistency.
- Allow to cool completely before using. Store any leftover molasses in a sterilised jar in the fridge for up to 6 months.
- Assemble the salad – Spread the tahini yoghurt on a serving platter. Scatter the roasted cauliflower on top, then drizzle with the pomegranate molasses. Sprinkle over the parsley and mint. Add the toasted pine nuts or almonds, if using.
- Serve – Sprinkle with the olive oil (if using) and pomegranate seeds, then serve warm or at room temperature.
Notes
Note 1 – How to toast pine nuts or almonds:
- Microwave – Spread the nuts in a single layer on a microwave-safe plate. Microwave on high in 30-second increments, stirring in between, until the nuts are golden and fragrant. My pine nuts took 3 minutes. Watch them carefully as they can burn quickly! Note they will also get more crispy and deepen in colour as they cool.
- Oven – Preheat the oven to 180°C (350°F) (all oven types). Arrange the nuts in a single layer on a baking tray. Toast for 5–8 minutes, or until golden and fragrant. Stir once halfway through cooking time. Watch them carefully as nuts can burn quickly.
Make Ahead
Cauliflower – Roast the cauliflower up to 2 days in advance. Allow it to cool completely, then store in an airtight container in the fridge. Reheat in a 220°C (425°F) (200°C/400°F fan-forced) oven for 10–12 minutes to heat through before assembling the salad.
Tahini yoghurt dressing – Prepare the dressing up to 2 days ahead. Store in an airtight container in the fridge and stir well before using. Add a splash of water to loosen if needed.
Pomegranate molasses – If making homemade pomegranate molasses, you can prepare it up to 6 months in advance. Store it in a sterilised jar in the fridge and use it directly from the jar when needed.
Leftovers
Store the assembled salad in an airtight container in the fridge for up to 2 days. Note that the cauliflower may soften slightly, but the flavours will still be delicious. Not suitable to freeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes, Vegetarian
- Method: Roast
- Cuisine: Middle Eastern-inspired