Ingredients
- 1 large cauliflower, chopped up
- oil, salt and pepper for roasting
- 60g blanched hazelnuts
- 1/2 pomegranate, seeds only
- 1 bunch parsley, leaves only
- 4 tbsp tahini
- 6 tbsp water
- 1 lemon, juice of
- maple syrup, to taste (approx 1 tbsp)
- 1 garlic clove, crushed
Salad
- 1 large cauliflower, chopped up
- oil, salt and pepper for roasting
- 60g blanched hazelnuts
- 1/2 pomegranate, seeds only
- 1 bunch parsley, leaves only
Dressing
- 4 tbsp tahini
- 6 tbsp water
- 1 lemon, juice of
- maple syrup, to taste (approx 1 tbsp)
- 1 garlic clove, crushed
Dice your cauliflower up into florets and slice the stalk into 1cm chunks. Chuck onto a baking tray with a drizzle of oil and season with salt and pepper. Roast at 180°C/350°F/gas 4 for 25 minutes (giving it a little shuffle halfway through).
Toast your hazelnuts under a hot grill for 2-3 minutes until golden. Wrap them in a clean tea towel and smash them into a crumble.
Smack the seeds out of your pomegranate and chop up your parsley leaves.
Whisk together your dressing ingredients. This is a ‘trust the process’ moment as the dressing will go from curdled-looking to creamy and delicious, I promise.
Assemble your salad: toss together the roasted cauliflower, crushed toasted hazelnuts, pomegranate, parsley and as much dressing as you fancy.