Yesterday, I saw that Selma had posted a delicious looking salad recipe. I didn’t have a pomegranate, but most other things were sitting in my kitchen, so it just had to be made. We don’t tend to use maple syrup, but I could definitely factor a pomegranate in to our weekly shop. Taken from Jerusalem, adapted slightly by Selma and then again by myself, this is a really tasty dish. We ate it as a side, but I’d happily munch away at a whole bowlful.
Here’s my version – I only had a small cauliflower, so scale up if you like. This made enough as a side dish for two people.
1 small cauliflower, florets and inner leaves only (about 250-300g)
2 stalks celery, chopped
1/4 large pomegranate (about 6-8 tbsp.)
2 tbsp. curly parsley, roughly torn
20g hazelnuts, halved
1 tbsp. rapeseed oil
A dash smoked paprika
1 tbsp. fennel seeds
1 tbsp. olive oil
1 tbsp. sherry vinegar
1 tbsp. pomegranate molasses
1 tsp. honey
1 tsp. ground cinnamon
Salt & pepper
Preheat the oven to 180ºC.
Cut the cauliflower florets into bite size chunks. Toss in one tablespoon of rapeseed oil, salt, pepper, a sprinkling of paprika and the fennel seeds until evenly coated (as much as possible.) Throw into an oven dish, and roast for fifteen minutes. After this time, check the cauliflower – it should be nicely browning around the edges. Give it a good stir, then tuck the small cauliflower leaves on the base of the pan, and arrange the florets over them. Cover loosely with foil and return to the oven for a further ten to fifteen minutes.
Next, spread the hazelnuts out in another oven dish and put them in the oven to take on some colour (keep an eye on them to make sure they don’t burn.)
Meanwhile, make the dressing – in a small bowl whisk together the olive oil, vinegar, pomegranate molasses, honey, and cinnamon.
When the cauliflower is done, remove from the oven, along with the nuts (if you haven’t done so already.) Still in the dish, drizzle the dressing over the cauliflower and toss to mix, then tip it all out onto your serving dish. Sprinkle with the celery, parsley, pomegranate and hazelnuts. Excellent eaten warm!