Roasted Cauliflower With Lemon Scented Garden Herbs and Pomegranate
Cauliflower was often served at our Polish dinner table when I was growing up. Mum used to steam it then sauté with home made breadcrumbs and browned butter then finish off with a little lemon. These days I like a fresher touch, and this is one of my favourites this time of year. Lemon, fresh herbs and cauliflower – totally irresistible. This salad makes a simple meal I can whip up in a few minutes when I get home from work and any leftovers can be enjoyed for my lunch the next day. I love the inclusion of lemon, parsley and mint in this salad and every mouthful is refreshing and delicious. Pomegranate jewels add a little surprise to each mouthful and flavours are married perfectly with a side of lush organic yoghurt or light and creamy goats curd.
What’s great about it:
Like cabbage and other members of the cruciferous family, cauliflower is a good source of the cancer-fighting agents known as glucosinolates. It is also a good source of vitamin B6, C, K, fibre, folate and potassium. It’s also rich in sulphur that works as an anti-inflammatory, support digestion and boost your immune system. Parsley is a digestive wonder herb – great for cranky digestive systems. Parsley helps to stimulate digestive function, relieve bloating and rid the gut of nasty parasites. Mint is a soothing herb that relaxes disgruntled digestive systems.
1 head of cauliflower, cut into florets
1 teaspoon fennel seeds. crushed
1/2 teaspoon ground cinnamon
4 tablespoons olive oil
1 brown onion, thinly sliced
handful roasted almonds, chopped or pine nuts or Dukkah
1 bunch flat leaf parsley, chopped
1 bunch mint leaves, chopped
Seeds from 1 pomegranate (optional )
sea salt and pepper – about 1/2 teaspoon
Goats curd – Thick Natural yoghurt - Tahini Yoghurt, Persian feta or baba ghanoush (see recipes here)
Heat the olive oil over a medium flame in a good heavy based pan.
Add the crushed fennel seed and cinnamon followed by the cauliflower.
Sauté over a low to medium heat for 15 minutes or until browned on all sides. Make sure you stir the cauliflower every few minutes just to make sure it cooks evenly.
Add almonds at this point.
Whilst your cauliflower is pan roasting – brown the onion in another pan until golden. This normally takes 10 – 15 minutes.
Take the cauliflower off the heat and then spoon into a mixing bowl.
Add the zest and juice of 1/2 lemon
Add your parsley, mint and pomegranate then toss through.
Spoon onto a serving platter and top with browned onion and extra herbs.
Add a generous spoon of goats curd, natural yoghurt or your choice of inspiration.
Notes + Inspiration:
To make your lush tahini yoghurt combine 200 g thick organic natural yoghurt with 50 g (2 tablespoons) tahini paste + the juice from 1/2 lemon and a little water if needed for consistency.
Add 1/2 teaspoon saffron threads to the pan when adding the spice.
Add a little chilli if you like a little heat.