I’ve had today’s recipe ready to go for about the last….oh, I don’t know….4 months? Goes to show how much I had been neglecting this poor old blog prior to MoFo. Lucky for me, after signing up to MoFo and starting to panic about how on earth I would actually get some posts together, I realised that I could sneak this recipe in under the International Week theme, with it’s Lebanese flavours. Excellent (cue Mr Burns hands).
This salad was actually inspired by one that my Aunty brought along to Christmas lunch one day – I believe it was from one of Ottelenghi’s books (why have I not got my hands on any of these yet?) Prior to this I’d never really given much thought to roasting cauliflower, but now it’s a hot favourite – we have it in salads, tacos, and occasionally even do a marinated and whole roasted cauli as the main meal. Say goodbye to steaming your cauliflower, because roasting gives it a beautiful nutty flavour which is out of this world. Hot damn!
Roasted Cauliflower Salad with Tahini Dressing
1 medium-large head of cauliflower
3 Tbsp olive oil
1 Tbsp sumac
1 Tbsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 cup pomegranate seeds
1/2 cup loosely packed mint, roughly chopped
1/2 cup loosely packed flat leaf parsley, roughly chopped
1/3 cup raw or dry roasted almonds, roughly chopped
1/4 cup water
1/4 cup tahini
1/4 cup fresh lemon juice
1 clove garlic, minced
1 tsp maple syrup
Salt and pepper, to taste
Preheat oven to 200C, and line a tray with baking paper.
Cut cauliflower into small florets, and place in a bowl. Pour over olive oil and toss to coat.
In a small bowl, mix together sumac, cumin, coriander and salt. Pour over cauliflower and mix well to coat. Spread cauliflower out over prepared tray and place in oven for 20-25 mins, flipping once halfway. When done, the cauliflower should be slightly browned and have a nutty aroma.
Meanwhile, prepare dressing. Place all ingredients in a blender and blitz until smooth. If too thick, add a little more water, one tablespoon at a time. Taste for seasoning.
When cauliflower is done, remove from oven and transfer to a large bowl. Add herbs, pomegranate and almonds and stir through. Drizzle dressing over and serve immediately – best served when the cauliflower is still warm.