This Moroccan Roasted Cauliflower Salad is a winner! My clients are Jewish, and for this years Jewish New Year (La Shana Tova!) we decided to do something fun- a trip around the world; but seriously, we wanted to create a fun menu that would impress her family!
This. Did. Not. Disappoint.
I love roasted cauliflower because it’s really good for you, and when done right (EMPHASIS on done right) it’s delicious. Now I know that you’ve likely had cauliflower boiled to it’s death, with the accompanying smell and flavour of feet, but this doesn’t mean you hate cauliflower, it means you have taste lol. Nonetheless, boiled cauliflower is the WRONG WAY to consume this vegetable; roasted cauliflower is cauliflower’s good side.
The thing about roasted cauliflower is that it’s actually super versatile, because when it’s roasted it becomes sweet and savoury; this sweet and savoury roasted cauliflower vibe pairs perfectly with pomegranate seeds, mint and pistachio.
Here are a few ROASTED CAULIFLOWER HOUSEKEEPING NOTES
- Cut the florets into the even sizes, or else some will roast perfectly while others will still feel raw.
- Adding a little sweetness via maple syrup or honey gives the, ahem, robust flavour of the cauliflower a little boost.
2 head cauliflower, chopped into florets
2 tbsp turmeric powder
1 tbsp maple syrup (my Canadian twist)
1 tsp salt
1/2 cup olive oil
1 cup pomegranate seeds
1/2 cup pistachio, chopped finely
1/2 cup mint leaves
Preheat oven to 375F.
Whisk together the salt, maple syrup, turmeric and olive oil; combine with cauliflower and lay on a baking sheet and bake for 25-30 minutes.
TO SERVE HOT
Remove cauliflower from oven and toss with pistachio and pomegranate seeds. Garnish with mint leaves.
TO SERVE COLD
Remove cauliflower from oven and cool completely, about 20 minutes. Toss with mint, pistachio and pomegranate.