Cauliflower Pomegranate Salad

If you’ve never had a roast cauliflower salad then let us introduce you to a flavour sensation. Herby and bright, crunchy and toasty, soft and buttery, this salad really has it all, and proves that you well and truly can make friends with salad. Perfect as a side, or piled high, share the love and make a double batch if you’re feeling extra generous, because it’s highly unlikely there will be leftovers.

Ingredients

1 large head of cauliflower

1 medium onion, sliced

Olive oil

Parsley

Mint

Seeds from half a pomegranate

1 tsp ground cumin

Juice of half a lemon

PRODUCTS

¼ cup The Wholefood Pantry Almonds

The Wholefood Pantry Pink Himalayan Crystal Salt

Method

1. Preheat your oven to 200C.

2. Toast almonds in a dry pan over a medium heat, allow to cool, then roughly chop.

3. Grate ⅓ of the cauliflower and set aside. Cut remaining cauliflower into florets and place on a large baking tray lined with baking paper, along with any cauliflower leaves, and onion. Drizzle with olive oil and salt and toss to ensure everything is coated.

4. Allow cauliflower to roast for approximately 20 minutes, or until cooked through, remove from oven, then set aside to cool.

5. Once roasted cauliflower has cooled, combine all ingredients and toss gently to serve.