Turmeric-Roasted Cauliflower, Pomegranate & Coconut Salad. I love finding new ways to sneak anti-inflammatory turmeric into meals, drinks and even the odd dessert as a natural food colouring. This salad was inspired by Middle Eastern and Indian flavours and colours, and the creamy coconut yoghurt dressing complements it perfectly. It makes a great share plate and adds a welcome splash of colour to a lunch or dinner spread.
Serves 2 as a side dish
Prep time: 10 minutes
Cook time: 30 minutes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chilli powder
juice of ½ lemon
1 tablespoon coconut aminos*
1 head (about 750 g/1 lb 11 oz) cauliflower
50 g (1¾ oz/⅓ cup) pine nuts
125 g (4½ oz/½ cup) coconut yoghurt*
½ teaspoon garlic powder
2 teaspoons maple syrup*
juice of 1 lemon
1 large pomegranate
30 g (1 oz/1 cup) flat-leaf (Italian) parsley
1 pinch ground cumin
Preheat the oven to 200°C (400°F) fan‑forced.
For the salad, stir the spices, lemon juice and coconut aminos together in a mixing bowl. Break the cauliflower into florets and toss in the spice mixture.
Line a baking tray with baking paper. Spread with the cauliflower florets and roast for about 30 minutes.
Heat a non-stick frying pan over low heat, add the pine nuts and lightly toast. Watch them as they can burn quickly.
Whisk the dressing ingredients together. Assemble the salad ingredients on a plate and add generous dollops of the dressing.
Remove the seeds from the pomegranate and sprinkle over the salad. Finish with the parsley and cumin.
This is an edited extract from Whole by Harriet Birrell published by Hardie Grant Books $50.00 and is available where all good books are sold.
Photographer: © Nikole Ramsay