Warm Cauliflower Salad with Tahina, Pomegranate and Mint
Wednesday, April 17, 2013
This is one of my favourite salads ever, inspired by an array of different restaurants in Israel. It's a little like cheating because it looks so good at the end you would never know how easy it was!
YOU WILL NEED:
1 WHOLE CAULIFLOWER
A HANDFUL OF POMEGRANATE
SALT AND PEPPER
2 TBSP TAHINI PASTE
2 TBSP LEMON JUICE
2 TBSP WATER
1 CLOVE GARLIC, CRUSHED
Pre-heat oven to 180 Degrees C or 350 F.
Cut the cauliflower in to medium and small sized florets. Spread on a baking tray and drizzle two and a half tablespoons of olive oil and sprinkle a pinch of salt and ground black pepper. Toss so that the olive oil is evenly distributed.
Bake for approximate 15-20 minutes or until soft, slightly golden and some edges have browned.
Meanwhile, mix all of the ingredients up for the tahina sauce.
Once the cauliflower is ready, transfer to your serving plate of choice, drizzle three tablespoons of tahini sauce, sprinkle the pomegranate seeds. Drizzle with an extra teaspoon of lemon juice. Tear a handful of mint leaves and sprinkle on top.
Drizzle two teaspoons of pomegranate sauce on top.
Sprinkle with a pinch of chilli flakes.