Middle Eastern Roasted Cauliflower + Pomegranate Pistachio Salsa

This fragrant and vibrant dish hits all the right notes: sweet, bitter, and salty. The fresh salsa is such a winner and the creamy sauce brings the whole thing together. A unique dish that lots of people wouldn’t have tried so it’s a great one to really impress your guests!

Serves 8-6

Ingredients

2 large heads of cauliflower, cut into small florets
2 tbsp ground sumac
1 tbsp turmeric
2 tsp pomegranate molasses
4 tbsp oil*
Salt
Fresh rocket
Tahini

Salsa:
4 tbsp currants
4 tbsp capers
Good handful of fresh mint + parsley, finely chopped
Juice of 1 lemon
Pomegranate seeds (from 1 pomegranate)
Handful of toasted pistachios*, shelled & roughly chopped
Pinch salt
2 tbsp oil
2 small clove garlic, crushed

Sauce:
1 cup coconut yoghurt
2 tbsp tahini*
Juice of 1 lemon
Pinch salt

Method

Preheat oven to 220 degrees. On a baking tray place cauliflower florets and toss with sumac, turmeric, pomegranate molasses, salt & coconut oil. Place in the oven and bake for 10 minutes then turn the oven onto the grill function and grill for another 10 minutes.

Once finished, turn the oven off and leave cauliflower in the oven for at least 15 minutes to allow to get even crisper. In a bowl add all salsa ingredients and mix to combine. In another bowl add all ingredients for the sauce and mix until well combined.

To assemble, layer the salad on a large salad platter. Start with some fresh rocket, followed by roasted cauliflower florets and then top with the salsa. Continue layering until all components are used up. Finish with a good drizzle of tahini.

 

*Item not available online but is available in your local GoodFor store.

Recipe contributed by the Two Raw Sisters.

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