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  • Good Organic Gardening

    Garden to table

    Feb 13, 2019 4 minutes

    Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad

    Serves 2 as a side dish
    Prep time: 10 minutes
    Cook time: 30 minutes
    Difficulty: Easy

    INGREDIENTS

    Salad

    • 1 tsp ground cumin
    • 1 tsp ground turmeric
    • 1 tsp chilli powder
    • Juice ½ lemon
    • 1 tbsp coconut aminos
    • 1 head (about 750g) cauliflower
    • 50g (⅓ cup) pine nuts

    Dressing

    • 125g (½ cup) coconut yoghurt
    • ½ tsp garlic powder
    • 2 tsp maple syrup
    • Juice 1 lemon

    To Serve

    • 1 large pomegranate
    • 30g (1 cup) flat-leaf (Italian) parsley
    • Pinch ground cumin

    METHOD

    1 Preheat the oven to 200°C (400°F) fan-forced.2 For the salad, stir the spices, lemon juice and coconut aminos together in a mixing bowl. Break3 Line a baking tray with baking paper. Spread with the cauliflower florets and roast for about 30 mins.4 Heat a non-stick frying pan over low heat, add the pine nuts and lightly toast. Watch them as they can burn quickly.5 Whisk the dressing ingredients together. Assemble the salad ingredients on a plate and add generous dollops of the dressing.6 Remove the seeds from the pomegranate and sprinkle over the salad. Finish with the parsley and cumin.

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