Roasted Cauliflower Salad with Chestnuts and Pomegranate
Imagine little roasted florets sprinkled with red seeds against a backdrop of bright green tendrils. This Pomegranate Roasted Cauliflower Salad is a recipe bursting with contrasting flavours and textures.
Servings 4 people
Calories 185kcal
Ingredients
Salad
- 1 cauliflower
- 3½ tbsp olive oil divided
- 1 brown onion
- 20 g snow pea tendrils or watercress
- 1 pomegranate
- 8 chestnuts
- salt to taste
- pepper to taste
Salad Dressing
- ¾ tsp cumin seeds
- 6 tbsp Greek yoghurt
- 1 tbsp honey
Instructions
Salad
- Remove the green leaves from the cauliflower. Cut off the big stem. Using a smaller knife, cut the cauliflower at the smaller stems to get the florets. If the florets are too big, cut them further at the stem.
- In a medium sized mixing bowl, mix the florets with 3 tbsp olive oil and season with salt and pepper. Place the cauliflower on a sheet pan lined with baking paper in the oven at 180°C or 350°F for 10 mins. Remove and turn the cauliflower to get an even distribution and bake for another 10 minutes.
- Slice the onion. Add 1/2 tbsp of olive oil and caramelise on a fry pan.
- If using watercress, pick the leaves from the stem.
- De-seed the pomegranate and set aside.
- Using a knife, make an X on the top of each chestnut to create a small opening. Place in the oven on a sheet pan and roast at 200°C or 400°F for 25 minutes. Remove the sheet pan from the oven and let the chestnuts cool down. Peel the chestnuts while they are still warm. Chop the chestnuts into small pieces.
Salad Dressing
- Using a mortar and pestle, pound the cumin seeds and break it up as much as possible.
- In a small mixing bowl, add the Greek yoghurt, cumin seeds and honey. Mix well.
Assembly
- Before assembling, allow the cauliflower, onions and chestnuts to cool down.
- In a large mixing bowl, add the roasted cauliflower, pomegranates, caramelised onions, and chestnuts. Mix gently so the cauliflower doesn’t break into smaller pieces.
- In your serving platter, place half the snow pea tendrils or watercress leaves. Scoop half the cumin and honey dressing and place on top of the salad.
- Add the rest of the snow pea tendrils or watercress leaves on top of the salad. Put the remaining salad ingredients on top and pour the rest of the yoghurt dressing on top.
- Alternatively, you leave the dressing aside for your guests to help themselves. If you wish to do this, make an additional half or full serve of dressing as guests tend to take more than they need.
Notes
- Add texture by sprinkling toasted almonds, pistachios, or hazelnuts instead of chestnuts for crunch.
- Change the dressing if you like by swapping honey for maple syrup or date syrup for a deeper sweetness.
- To make it vegan, use coconut or cashew yoghurt in place of Greek yoghurt for a dairy-free version.
- You can also spice it up by adding smoked paprika, turmeric, or coriander powder to the yoghurt dressing for extra warmth.
- Want to add grains? Mix through quinoa, couscous, or farro to turn it into a main salad.
- Swap greens by using rocket (arugula) or baby spinach instead of snow pea tendrils or watercress for a softer leaf.
- Try other cauliflower colours such as purple or orange cauliflower adds visual impact while keeping the same flavour.
- Roast at high heat of 200°C (400°F) ensures caramelisation and crisp edges.
- Don’t overcrowd the tray. Give cauliflower space so it roasts, not steams.
- Balance flavours of the dressing. It should hit sweet, tangy, and earthy notes. Taste before serving.
- Warm dressing slightly. If serving warm, let yoghurt come to room temperature so it doesn’t seize when added to hot vegetables.
- Serve at room temperature. The dressing blends better, and flavours shine without being muted by heat.
Nutrition
Calories: 185kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 151mg | Potassium: 731mg | Fiber: 7g | Sugar: 19g | Vitamin A: 62IU | Vitamin C: 87mg | Calcium: 87mg | Iron: 1mg