To celebrate the lovely weather we’ve been enjoying in Australia lately, I’ve come up with a colourful roasted cauliflower, pomegranate and almond salad with Middle Eastern flavours.
The cauliflower is seasoned with Ras El Hanout, a mildly hot Moroccan spice blend containing almost two dozen spices including paprika, cumin, ginger, coriander, cassia, turmeric, fennel and allspice. It’s available from most Australian supermarkets nowadays, and is a great marinade for both meats or vegetables.
In this salad, I’ve combined the Ras El Hanout flavoured cauliflower with a honey and lemon yoghurt dressing, sweet currants, tart pomegranate seeds, sour capers, and lightly scorched almonds for a cheery, saffron-hued dish with a complex but elegant flavour profile.
This salad would be ideal for a simple lunch for two or as part of a larger meal with other dishes. Enjoy!
- 1 cauliflower, leaves removed, sliced crossways into 1 cm slices
- 2 tablespoons olive oil
- 3 teaspoons Ras El Hanout
- Salt and pepper to taste
- ½ cup blanched almonds
- 150 mls plain yoghurt
- 1 teaspoon honey
- 1 teaspoon of lemon juice (add more for a tarter flavour if you like)
- Seeds of ½ pomegranate
- 1 tablespoon capers
- 2 tablespoons black currants
- Preheat oven to 180 degrees Celsius and line two baking trays with alfoil.
- Spread cauliflower over two trays, drizzle with olive oil and sprinkle with Ras El Hanout.
- Using your hands, massage the spice into the cauliflower so its covered more or less evenly.
- Roast in the oven for 20-24 minutes and then remove and let cool.
- Heat up a fry pan until smoking and then dry fry the almonds (no oil) stirring them constantly until they are lightly brown on both sides. Remove and set aside to cool.
- Make up the dressing by combing yoghurt, honey and lemon in a small bowl and stirring to combine.
- To assemble, place the cauliflower in a mound on a plate or bowl.
- Drizzle over the yoghurt dressing and then arrange pomegranate seeds, capers, currants and almonds attractively on top.
- This salad is best served at room temperature so if you need to prepare it in advance do take it out of the fridge 10-15 minutes before serving it.