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Moroccan-style roasted cauliflower salad
This lightly spiced salad dish with roasted cauliflower and juicy pomegranate seeds makes the most of in-season British cauliflower.
- 15 minutes prep. time
- 40 minutes cooking time
- Serves 4
- Salads & light bites, Vegetarian
Ingredients
- ½ cauliflower
- 2 tbsp peri-peri seasoning
- 1 tsp turmeric
- 5 tbsp vegetable oil
- 150g leeks
- 300g squash, peeled and cubed
- 400g tin chickpeas, drained
- 30g flat-leaf parsley
- 1 pomegranate
- 3 tbsp extra virgin cold-pressed rapeseed oil
- 80g rocket
- Salt and pepper
Method
Step 1
Rub the cauliflower all over with 3 tablespoons of the vegetable oil, ensuring it’s coated well all over.
Step 2
Sprinkle over the peri-peri seasoning and the turmeric and rub into the cauliflower. Place on a baking tray and put into the oven at 190°C (170°C fan/gas mark 6).
Step 3
Cook the cauliflower until the leaves are blackened and the florets are soft, remove from the oven and leave to cool for a few minutes.
Step 4
Remove the leaves and base of the stalk of the cauliflower, then chop the stalk and florets into small pieces. Put to one side for later.
Step 5
Shred the leeks by cutting in half along their length and then slicing them thinly.
Step 6
Fry the leeks in the oil along with the diced squash, until lightly coloured with a few bits of charring and the squash is softening.
Step 7
Place in a bowl and add the chickpeas and parsley, stir well. Add the cauliflower to the bowl and mix again.
Step 8
Add the pomegranate seeds and the rapeseed oil and give a final mix.
Step 9
Place a portion of rocket into your serving bowl and top with a portion of the cauliflower salad.
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