Cauliflower, Pomegranate and Apple Salad
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For every season, there’s a cauliflower recipe to go with it. This autumnal cauliflower, pomegranate and apple salad from James Rich’s cookbook, Apple: Recipes from the Orchard, is what we’ll be making all fall long.
“This salad makes a delicious meal,” Rich writes. “While I’ve written the recipe to serve four, you could easily make this as a main for two. The crisp apple and pomegranate seeds bring a lip-puckering tartness to the cauliflower, nuts and spices.”
If you have a convection setting on your oven, you can use it to your advantage here: The fan will circulate heat, crisping the cauliflower to the ultimate degree. But if not, no worries. Just set your oven 30 degrees higher for a similar effect.
Top this salad with a drizzle (or dousing) of tahini-honey dressing and save a bite for us.
Recipes excerpted with permission from Apple by James Rich, published by Hardie Grant Books, September 2019.
1 head cauliflower, trimmed and cut into florets
2 tablespoons olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ cup (50g) skin-on almonds, roughly chopped
2 sharp, green eating (dessert) apples, such as Granny Smith
Squeeze of fresh lemon juice
1 pomegranate, seeds only
5 ounces (150g) arugula
1 tablespoon tahini
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1. Prepare the Salad: Preheat the oven to 350°F (or convection oven to 320°F) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cauliflower florets, olive oil, paprika, cumin and almonds; mix well, making sure the cauliflower is evenly coated with the oil and spices. Spread onto the baking sheet and roast in the oven until the cauliflower has started to brown, 20 to 25 minutes. Remove from the oven to cool.
3. Meanwhile, core the apples and chop into ½-inch chunks. Place the apple pieces in a bowl of cold water with the lemon juice to prevent them from browning and keep them fresh.
4. Make the Dressing: In a small bowl, combine the tahini, honey, lemon juice and olive oil. Season with salt and pepper to taste.
5. Drain the apples and combine with the cauliflower mixture, pomegranate seeds and arugula, then drizzle with dressing to serve.