This is my new favourite salad. We had it on Sunday and I am making another batch today for lunches while I am in London. It was facilitated by the fact that my spring cauliflowers planted on the hugelkultur grew so quickly that they were suddenly ready now. I picked four on Sunday and hope the other two will last to the end of the week – it’s all about the glut here as I don’t have the time or the wit to succession plant at the moment!
It is loosely based on a recipe by Nigella Lawson, but I add a little pomegranate molasses, some preserved lemon and mint instead of parsley (as I have lots of mint and no parsley). It has pomegranate seeds in it, but my next batch won’t as we don’t grow pomegranates and I only succumb to buying them once a year.
Cauliflower, chickpea and pomegranate salad: cauliflower, tin of chickpeas, large handful (or two) of cherry tomatoes or larger ones cut up, large handful of mint chopped, 2 tsp of harrisa, 2tsp of cumin seeds, 1/2 tsp of cinnamon, couple of quarters of preserved lemon – chopped, couple of tbs of pomegranate molasses – or to taste, olive oil, seasoning.
Break the cauliflower into florets. Put the oil, cumin and cinnamon in a large bowl, add the cauliflower and toss to mix. Put the cauliflower in a roasting tin and roast at 220C for 15 minutes.
Add the chickpeas to the bowl with the tomatoes. Mix in the harrisa and preserved lemon.
After roasting the cauliflower for 15 minutes add the chickpea and tomato mix to the roasting pan and roast for another 15 minutes. Once cooked, mix in the pomegranate molasses, half the mint and pomegranate seeds if using. Spoon into a bowl and top with the rest of the seeds and the mint. Serve warm or cold.
This makes a lovely vegan meal on its own or you can have it with chicken as we did on Sunday as a treat.