Moroccan Spiced Cauliflower and Walnut Salad

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and line a large baking sheet with parchment paper. Cut 600 g of cauliflower into bite-sized florets of roughly 2 cm. Mince 12 g of garlic finely and chop 20 g of fresh mint leaves. Measure 60 g of walnuts and 80 g of pomegranate seeds.

2. 2

   In a large mixing bowl, toss the cut cauliflower florets with 35 ml of olive oil, 6 g of ground cumin, the minced garlic, 1 tsp salt, and 1/2 tsp black pepper until every piece is evenly coated in spices and oil.

3. 3

   Spread the spiced cauliflower in a single layer across the prepared baking sheet. Roast at 200°C for 22 to 25 minutes, turning the florets halfway through with a spatula, until edges are caramelized, deeply browned, and tender when pierced with a fork.

4. 4

   While the cauliflower roasts, place a small skillet over medium heat. Add 60 g of walnuts and toast dry for 3 to 4 minutes, shaking the pan constantly until fragrant and lightly golden. Remove from the heat immediately and coarsely chop them.

5. 5

   In a small bowl, whisk together the remaining 15 ml of olive oil with 40 ml of fresh lemon juice and a pinch of salt using a small whisk until smooth to form the salad dressing.

6. 6

   Transfer the warm roasted cauliflower to a wide serving dish. Drizzle the lemon dressing over top, then scatter the toasted walnuts, chopped fresh mint, and 80 g of vibrant pomegranate seeds. Serve immediately while warm or at room temperature.

Serve with

Sauce

Moroccan Herb Chermoula Sauce

Moroccan · 15 min