Spiced Cauliflower with Pomegranate & Mint

This salad is visually gorgeous. The jewel like pomegranate seeds pop against the creaminess of the cauliflower, and the mint and parsley provide more contrast and a welcome freshness. The cinnamon and pomegranate molasses give warmth and complexity.

2 heads of cauliflowers cut into small florets, (they need to be fairly small to cook evenly)

cinammon

seeds from 1 pomegranate

½ bunch mint, leaves shredded

½ bunch parsley, shredded

1/3 cup pine nuts, toasted

1/3 cup slivered almonds toasted

¼ cup currants

dressing

¼ cup olive oil

juice of ½ a lemon

½ tspn cinnamon

1 tbspn pomegranate molasses

1 tspn balsamic vinegar

1 tspn honey            

pinch of salt

Spray the cauliflower with olive oil, dust with salt and cinnamon and bake on a lined tray at 190 degrees for about 30 mins or until golden and tender. Set aside to cool. Combine with remaining ingredients.

Mix together ingredients for dressing. Pour over cauliflower sparingly and toss gently to combine.