This salad is visually gorgeous. The jewel like pomegranate seeds pop against the creaminess of the cauliflower, and the mint and parsley provide more contrast and a welcome freshness. The cinnamon and pomegranate molasses give warmth and complexity.
Spiced Cauliflower with Pomegranate & Mint
2 heads of cauliflowers cut into small florets, (they need to be fairly small to cook evenly)
seeds from 1 pomegranate
½ bunch mint, leaves shredded
½ bunch parsley, shredded
1/3 cup pine nuts, toasted
1/3 cup slivered almonds toasted
¼ cup currants
¼ cup olive oil
juice of ½ a lemon
½ tspn cinnamon
1 tbspn pomegranate molasses
1 tspn balsamic vinegar
1 tspn honey
pinch of salt
Spray the cauliflower with olive oil, dust with salt and cinnamon and bake on a lined tray at 190 degrees for about 30 mins or until golden and tender. Set aside to cool. Combine with remaining ingredients.
Mix together ingredients for dressing. Pour over cauliflower sparingly and toss gently to combine.