Ingredients
- cauliflower 1 large, separated into florets and leaves reserved
- olive oil 2 tbsp, plus extra for frying
- ras el hanout 1 tbsp
- red onion 1, thinly sliced
- garlic 1 clove, thinly sliced
- red chilli 1, finely chopped
- dried cranberries 60g
- flat-leaf parsley a large bunch, roughly chopped
- flame or gold raisins 4 tbsp
- dates 6, pitted and chopped
- mint a small bunch, roughly chopped
- pine nuts 30g, toasted
- walnuts 50g, roughly chopped
- pomegranate seeds 50g
DRESSING
- tahini 2 tbsp
- natural yogurt 4 tbsp
- turmeric ½ tsp
- mint a small bunch, roughly chopped, plus extra to serve
- lemon ½, juiced
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Toss together the cauliflower florets and leaves, oil, ras el hanout and some seasoning. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.
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Step 2
Meanwhile, heat a frying pan over a medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.
-
Step 3
Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts and pomegranate seeds. Stir in the fried onion and garlic.
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Step 4
Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well. Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts and a final scattering of mint, if you like.
*This recipe is gluten free according to industry standards
Check out our favourite cauli steak recipes here
Nutritional Information
- Kcals 503
- Fat 27.3g
- Saturates 3.8g
- Carbs 44.5g
- Sugars 40g
- Fibre 10.2g
- Protein 14.6g
- Salt 0.27g
