Roasted Cauliflower Salad
Servings: 4 servings
Roasted Cauliflower Salad is perfect as a side dish or main and will steal the show! Crispy roasted cauliflower is drizzled with creamy tahini yogurt dressing, then topped with fresh herbs, pomegranate seeds and pomegranate molasses.
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.Scan for full recipe:
