Roasted Cauliflower and Pomegranate Salad with Mint Yoghurt Dressing ~ Meal/Side

Feature image by Levata

Pomegranate molasses, have you ever tried it?

It is slightly salty, slightly sticky, slightly sour, honey-like consistency that is totally lip-smacking and amazing. It is a match made in heaven with cauliflower and it is so addictive you may find yourself adding it to all your salads in the future.

Guide

This salad has a zero-waste approach using a cauliflower from top to tail. There are so many parts of a cauliflower you can use that you may not even realise, including the stalk heart. Completely optional however under the recipe, is a pickle using the stalk and base stem heart. Be daring and give it a go.

Provisions guide

For one

• 2 cups of very small cauliflower florets about size of a 20c piece

• 3-4 baby inner cauliflower stalks and leaves

• 1-2 cauliflower outer leaves, stalks removed and leaves shredded

• 1 large floret of cauliflower sliced very thinly, raw

• 2 Tbsp of yoghurt

• 1/4 tsp of sumac

• Mint

• 2 tsp of extra virgin olive oil

• 1tsp of pomegranate molasses

• Mint

• Pomegranate arils

• Cauliflower pickle (see info below if you are game)

• Salt and pepper

Preparation

1. COAT cauliflower in 1 tsp of olive oil, salt and pepper, and pomegranate molasses.

2. BAKE for 15 mins in 180 deg Celcius. In the last 5 minutes add the baby cauliflower leaves.

3. MIX yoghurt, 1 tsp of olive oil, shredded mint, sumac, and seasoning.

4. ADD mix cooled cauliflower with shredded cauliflower leaf, mint, and baby cooked leaves.

5. TOP with pomegranate arils, extra mint, mandolin slices of the large cauliflower floret. If adventurous add the pickle below for extra zing. Season to taste. Enjoy!

Zero Waste Solution

A zero-waste pickle for a top to tale approach to a cauliflower. Pickling the outer stalk and the heart of the cauliflower base.

Try pickling the outer stalks and heart of the cauliflower base for an extra zing on top.

1. CUT the cauliflower base and cut away the hard exterior. Then thinly slice the heart into batons. See the picture below.

2. SLICE thinly cauliflower stalks and combine with base heart.

3. MIX the following pickling liquid and pour it over the parts of the cauliflower. Leave for 1 hr.

   • 2 tablespoons of caster sugar

   • 1/4 cup of lemon juice

   • 1/4 cup of white vinegar of choice

Go on be brave, its not just any pickle!

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Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: @notjustanita