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
HOMMUS YOGHURT DRESSING
150g Greek yoghurt
70g Yumi’s Traditional Middle Eastern Hommus
Juice of ½ small lemon
1 clove garlic, crushed
- 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.
- To make the dressing, whisk together all ingredients.
- 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.