Ready in: 15 to 30 mins
A fragrant blend of Indian spices adds a kick to this mildly spicy cauliflower dish. Charred veg, rocket, pomegranate and cashew combine for a salad that's perfect as a side to your favourite curry. Photography: Zita Fox
Ingredients:1 head cauliflower, green stalk removed, leaves retained
2 tbsp rapeseed oil, plus a little more for later
1 sachet Green Saffron Red Lentil Dahl blend
juice ½ lemon
juice of 1 lime
1 tsp sea salt
4 tbsp pomegranate seeds
3 tbsp cashew nuts, toasted
a good handful each of rocket leaves, picked coriander and mint
- Set your grill to high. Chop the raw cauliflower in half. Grate one half on the small-gauge side of a box grater, to create a couscous type result, then set aside. Pluck small florets from the other half.
- In a bowl, mix the florets with the two tablespoons of oil and the spice blend. Tip these out into a grill pan, and place it on a rack under the grill. Once the edges of the florets begin to bubble, keep an eye on them and remove them once they become slightly charred. Set aside.
- Finely slice the green leaves of the cauliflower, pop them onto a large plate, then add the grated cauliflower, herbs and rocket. Set aside.
- Mix the lemon and lime juices well with another two tablespoons of oil and the salt. Pour this over the cauliflower, then gently fold everything together, and dot with the florets, the pomegranate and nuts. To serve, tidy up the presentation plate and take it to table. Serve with a bowl of Greek yoghurt if you’d like.
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