Persian Cauliflower Salad

Persian Cauliflower Salad

Persian Cauliflower Salad


What’s great about it

This is an exclusive recipe from my new cookbook, Earth To Table, which is available now for pre-order. Like all the recipes in my new cookbook, this salad is wonderfully simple and nourishing. Enjoy for lunch or dinner.

Ingredients

1 cauliflower, roughly broken into florets

extra virgin olive oil to drizzle

generous pinch of sea salt

1 red onion, sliced

1 lemon, juiced

250 ml (1 cup/8 fl oz) Greek yoghurt (see inspiration notes)

1 pomegranate

2 tablespoons pistachio, chopped

2 tablespoons green pitted olives, chopped

2 tablespoons capers

a little chopped parsley

Method

PREHEAT your oven to 180°C (350°F) fan-forced.

LAY cauliflower onto a baking tray and drizzle generously with olive oil,

then sprinkle with sea salt. Roast for 35 – 40 minutes until golden.

PICKLE the red onion with the juice of 1 lemon and a generous pinch of

salt until the cauliflower finishes roasting.

SPREAD yoghurt onto serving plates and lay over the cauliflower.

TOP with pomegranate jewels, pistachio, olives, capers, pickled onion

and parsley. Serve and enjoy.

Notes and Inspiration

Hummus can be used in place of the yoghurt.

Dried cranberries can be used in place of the pomegranate.

Visit The Healthy Chef:Source


AMAZON AFFILIATE: Munchforwellness.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, and or endless.com, MYHABIT.com, SmallParts.com, AmazonWireless.com.

Add a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.