Go Back
Roast Cauliflower Salad

Roast Cauliflower,Walnuts and Pomegranate

Easy to make and easier to eat it is packed full of roasted nuts and crunchy pomegranate.
5 from 1 vote
Servings 4


  • 1 kg cauliflower w whole
  • 150 gm gm roasted walnuts 1 cup
  • 1/2 pomegranate seeds tapped out of the fruit shell
  • 60 ml olive oil 1/4 cup
  • 1 teaspoon cumin
  • 1/2 roughly chopped flat parsley leaves
  • 1/4 cup roughly chopped mint leaves
  • 1/4 cup roughly chopped coriander stalks and leaves


  • 40 ml pomegranate molasses 2 tablespoons
  • 40 ml Orange juice (around 1/2 an orange 2 tablespoons )
  • 1/2 teaspoon cumin
  • up to 1/2 teaspoon salt
  • 2 teaspoons golden syrup this is for the caramel taste and the minimum sweetness


  • Pre heat the oven to 180C/350F
  • Put the cumin, smoked paprika and salt into a bowl with 1/2 of the olive oil.
  • Chop the cauliflower into small flowerettes using the core if you like that. Toss the cauliflower in the spice mix and place onto a lined tray and roast until tender and browning around the edges.
  • Meanwhile prepare the nuts and chop roughly. Clean and chop the parsley, coriander and mint. Cut the Pomegranate in half and tap with a knife to remove the seeds. Put all of these together in a bowl.
  • To make the dressing put all of the dressing ingredients into a jar with a lid and shake well. taste for salt.
  • When the cauliflower is ready chop roughly. Toss with the other salad ingredients and dress with the dressing. Serve with extra coriander leaves.