Roasted Cauliflower with Herb & Pomegranate Salad


1 whole cauliflower

Seeds from one whole pomegranate

A handful of each parsley, dill, coriander and mint

1 teaspoon sumac (optional)

Juice of half a lemon

3-4 tablespoons of extra virgin olive oil

Salt and pepper


1. Preheat oven to 180c.

2. Remove leaves and stalk from cauliflower and discard. Cut florets into 3-4cm pieces.

3. Place florets into a ceramic baking dish and season with 2 tablespoons of olive oil and pinch of both salt and pepper. Give a good toss to cover most of cauliflower in oil and seasoning.

4. Cook in oven for 35-40 minutes or until soft on inside and crispy on outside.

5. Allow to cook in baking dish.

6. Meanwhile, finely chop up herbs and place in a bowl with remaining olive oil, lemon juice and pomegranate seeds.

7. Once cauliflower has completely cooled, top with the herb salad, sprinkle with sumac (if using) and serve.


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