Empty My Fridge
Roasted Cauliflower Salad
Ingredients
- Cauliflower1 head
- Cumin2 tsp
- Ground2 tsp
- Coriander seed
- Salt½ tsp
- Olive oil
- Bell pepper½
- Parsley1 cup
- Mint1 tbsp
- Seeds from½
- Pomegranate
- Lemon1
Instructions
- Preheat the oven to 200°C.
- Cut the cauliflower into florets, rinse them and leave to dry.
- Once dry, put the florets in a roasting tray. In a small bowl, mix the cumin, coriander seeds, salt and olive oil, then brush over the florets until evenly coated. Spread them out so they do not overlap.
- Roast for 20 minutes, turning once halfway through.
- Meanwhile, coarsely chop the parsley and mint, dice the capsicum into 1 cm cubes, zest and juice the lemon, and deseed half the pomegranate. Set aside.
- Take the cauliflower out of the oven and let it cool slightly.
- Put the florets in a serving dish and add all the other prepared ingredients, including the lemon juice and zest.
Summarized from The Lebanese Plate's video. Watch it for the details.
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