Backyard BBQ season is well and truly upon us which means you’ve probably made your trusty old salad recipe more than a couple of times already.
So it’s time to give that one a rest and wow your mates with this roasted cauliflower, pomegranate, and lentil salad from the superstars at This Little Pig Went To Market.
While you might have to blast the air con while you roast your cauliflower, the end result is well worth it, we promise!
Roasted Cauliflower, Pomegranate, And Lentil Salad
- 1 x pomegranate
- 1 x bunch of beetroot greens (or 100g of rocket will do)
- 1 x cauliflower head (we certainly don’t want it’s bottom)
- 1 x lemon
- 1 x small red onion
- 1 x tin of lentils
- 1/2 x cup roasted almonds
- 1/2 x cup cranberries
DRESSING OF CHRISTMAS CHAMPIONS
- 1 x tsp honey
- 2 x tbs tahini
- 1 x tbs olive oil
CAULIFLOWER MARINATION STATION
- 1/4 x tsp cinnamon
- 1/4 x tsp cumin ground
- 1/4 x tsp paprika
- 1/4 x tsp ginger
- 3 x tbs olive oil
Preheat your oven to 250 degrees.
If you haven’t had the presence of mind to buy roasted almond, shame on you. Just kidding. Scatter your almonds in a tray and pop in the oven for around 10 mins until they turn a dark golden brown. If you did buy them roasted, just smile smugly out the window for a minute.
Cut your cauliflower into very small trees and place them in a bowl. Pour over your ginger, cinnamon, cumin and paprika (¼ tsp each) and your olive oil (3 tbs) and massage it all over your cauliflower so it has a nice colour.
Now scatter your cauliflower over a tray and pop in the oven for around 10-20 mins or until the cauliflower is a rich golden colour and softened.
Chop your lemon into quarters.
Chop your beetroot leaves into small bite sized chunks.
Very finely slice your onion (you may only need half of him as he can be quite robust).
Roughly dice your roasted almonds.
Drain your lovely lentils and give them a rinse.
Now for your pomegranate (this is the worst bit of the whole adventure). Cut your pomegranate in half—around his middle, not long ways.
Pop on a dark coloured apron—trust on this one—and then take one of your pomegranate halves in your hand, hold right down low over a small bowl and gently squeeze and massage until all the little gems start falling out. You may need to pry some out with your fingers too—we’re sure there are more effective ways on YouTube but this is what This Little Pig does with rather good results. You don’t want the white pithy stuff; you just want the beautiful gems and the juice. Discard the skin once you’ve made a good go of it.
In a small bowl mix together your tahini (2 tbs), olive oil (1 tbs), honey (1 tsp), your pomegranate juice and a good squeeze of around half a lemon (to your taste), mix well.
On a lovely looking platter, lay out your chopped beetroot leaves, scatter over your lentils and then scatter over your roasted cauliflower. Scatter over your red onion, almonds, cranberries and pomegranate seeds and then drizzle over your glorious tahini dressing.
That my friend is magic on a plate. Now tuck in.
Image credit: This Little Pig Went To Market