The crunchy almonds, sweet pomegranate and the roast cauliflower taste fantastic together.
I like to eat this salad shortly after assembling it when the cauliflower is still a little warm. The leftovers however, can be stored in an airtight container in the fridge. I personally eat any leftovers cold (alternatively you could reheat it until it is warm). Fantastic lunch idea for work.
If you do not like mint, you can substitute it with parsley. Vice versa, if you don’t like parsley you can substitute it with mint. Enjoy x M
- 1 large cauliflower
- 3 teaspoons ground cumin
- 1 teaspoon ground paprika
- ¼ teaspoon himalayan pink salt
- 4 tablespoons olive (or coconut) oil
- ¼ cup fresh parsley leaves, finely chopped*
- ¼ cup fresh mint leaves, chopped*
- 1 fresh pomegranate, arils removed
- ½ cup slivered almonds
- Line two baking trays with baking paper and set aside.
- Preheat the oven to 180 degrees celsius
- Cut the cauliflower into small florets.
- Place the florets into a large mixing bowl and add 4 tablespoons of oil, ground cumin, paprika and salt and toss until mixed through thoroughly – then spread out evenly across the two baking trays.
- Place the trays into the oven and at the 20 minute mark, remove the trays, give the cauliflower florets a quick flip and return to oven until the cauliflower is nicely roasted (approx. another 10-15 minutes).
- Once the cauliflower has roasted nicely, you can set is aside to cool a little.
- Place one tablespoon of oil into a frypan on medium heat.
- Once the oil has heated add the almonds and stir until a nice light golden brown – remove the almonds and place in a small bowl to cool.
- Place the roasted cauliflower, mint, parsley and pomegranate into a large serving bowl and stir until combined.
- Top with the roasted almonds and serve.