For Fall appetite, we have opted for a cauliflower recipe to go with our autumnal taste-bud. We’ve added a twist to our salad – The cauliflower, pomegranate and apple salad from James Rich’s cookbook, Apple: Recipes from the Orchard.
“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.”
Having a convection setting oven is of advantage: The fan will be used to circulate heat, crisping the cauliflower to the ultimate degree. Otherwise, you can just set your oven 30 degrees higher for a similar effect.
Add a drizzle (or dousing) of tahini-honey dressing on the salad and thank us later.
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: After preheating the oven to 350°F (or convection oven to 320°F) then line a baking sheet with parchment paper.
2. Combine the cauliflower florets, olive oil, paprika, cumin and almonds in a large bowl; mix well, ensuring the cauliflower is evenly coated with the oil and spices. Spread the mix onto the baking sheet and roast in the oven until the cauliflower has turned brown, 20 to 25 minutes. Remove from the oven to cool.
3. Core the apples and chop into ½-inch chunks. To prevent them from browning and to keep fresh, place the apple pieces in a bowl of cold water with the lemon juice.
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.