Roasted Cauliflower Salad

Roasted Cauliflower Salad

Serves 6 as a side
Prep time: 10 mins
Cooking time: 25 mins


1 whole head of cauliflower, cut into 8 large chunks
60ml olive oil
1 tbsp coriander seeds
1 tbsp cumin seeds
½ preserved lemon, skin only finely chopped
½ pomegranate, avrils removed
Baby rocket leaves
Fresh herbs (we used parsley, mint and dill)
Sea salt flakes

150g Greek yoghurt
70g Yumi’s Traditional Middle Eastern Hommus
Juice of ½ small lemon
1 clove garlic, crushed


  1. Preheat oven to 200ºC.  Lightly toast coriander and cumin seeds with 1 tsp salt.  Lightly crush in a mortar then whisk together with oil and preserved lemon.  Add the cauliflower and toss to coat.  Spread onto a baking tray and roast for 25-30 mins or until cauliflower is roasted and soft then allow to cool to room temperature.
  2. To make the dressing, whisk together all ingredients.
  3. Spread the dressing over a serving dish.  Assemble rocket and roast cauliflower pieces on top.  Scatter with pomegranate avrils and fresh herbs.  Toss to serve.