Warm cauliflower salad with pomegranate, pistachios and cranberries

Warm cauliflower salad with pomegranate

Portions: 6 persons | Preparation: 20 minutes

Fresh and juicy pomegranate seeds, a variety of aromatic herbs, crunchy pistachios and the homemade yoghurt dressing give this oriental-inspired flavor an incredibly intense, full-bodied flavor.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Warm cauliflower salad with pomegranate
Warm cauliflower salad with pomegranate

Portions: 6 persons | Preparation: 20 minutes

Fresh and juicy pomegranate seeds, a variety of aromatic herbs, crunchy pistachios and the homemade yoghurt dressing give this oriental-inspired flavor an incredibly intense, full-bodied flavor.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Winter | Region: Africa | Preparation: Roast, Steam | Menu: Salads | Cuisine: Moroccan recipes

Ingredients

  • 2 lemons
  • ½ bunch coriander
  • 75 g plain yoghurt
  • 1 tbsp tahini sesame paste
  • 2 tsp ground cumin
  • 1 tsp honey, or agave syrup
  • salt, to taste
  • 1 cauliflower
  • ½ bunch spring onions
  • ½ bunch of parsley
  • ½ bunch of mint
  • 1 clove of garlic
  • 1 chilli, small
  • ½ pomegranate
  • 1 tbsp olive oil
  • 4-5 tbsp pistachios, or pine nuts
  • 50 g cranberries, dried

Instructions

  1. Wash the lemons and grate the peel from one of them on the fine grater.
  2. Cut both lemons in half and squeeze out the lemon juice using the citrus press.
  3. Finely chop the coriander.
  4. For the dressing, mix half the lemon juice with the coriander, In a bowl, combine the yoghurt, tahini paste, 1 teaspoon of cumin, honey and salt.
  5. Roughly chop the cauliflower and use a food processor to finely chop.
  6. Finely chop the spring onions, parsley, mint, garlic and chili.
  7. Peel the pomegranate and the remove the individual seeds.
  8. Heat the olive oil in a frying pan.
  9. Add the spring onions, garlic and chili and sauté for approx. 1-2 minutes.
  10. Add the cauliflower to the pan and fry for another 5 minutes, stirring.
  11. The rest Add the cumin, lemon zest and juice, pistachios and cranberries and sauté for a further 1-2 minutes.
  12. Then remove the skillet from the heat and add the parsley, mint and garnet Mix in the apple seeds.
  13. Add the prepared yoghurt dressing to the cauliflower salad and mix.

Utensils

  • grater
  • knife
  • cutting board
  • citrus press
  • bowl
  • food processor
  • frying pan