Updating cart...

Shopping Cart

Your cart is currently empty.


Continue shopping

Persian Cauliflower Salad

By Teresa Cutter

Persian Cauliflower Salad
Persian Cauliflower Salad

What's great about it

This is an exclusive recipe from my new cookbook, Earth To Table, which is available now for pre-order. Like all the recipes in my new cookbook, this salad is wonderfully simple and nourishing. Enjoy for lunch or dinner.

Ingredients

1 cauliflower, roughly broken into florets

extra virgin olive oil to drizzle

generous pinch of sea salt

1 red onion, sliced

1 lemon, juiced

250 ml (1 cup/8 fl oz) Greek yoghurt (see inspiration notes)

1 pomegranate

2 tablespoons pistachio, chopped

2 tablespoons green pitted olives, chopped

2 tablespoons capers

a little chopped parsley

Method

PREHEAT your oven to 180°C (350°F) fan-forced.

LAY cauliflower onto a baking tray and drizzle generously with olive oil,

then sprinkle with sea salt. Roast for 35 - 40 minutes until golden.

PICKLE the red onion with the juice of 1 lemon and a generous pinch of

salt until the cauliflower finishes roasting.

SPREAD yoghurt onto serving plates and lay over the cauliflower.

TOP with pomegranate jewels, pistachio, olives, capers, pickled onion

and parsley. Serve and enjoy.

Notes and Inspiration

Hummus can be used in place of the yoghurt.

Dried cranberries can be used in place of the pomegranate.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
Buy Now

Shop The Story

  • Healthy Baking Cookbook
    Healthy Baking Cookbook
    Buy Now
  • Organic Superfood
    Organic Superfood
    Buy Now
  • Green Smoothie
    Green Smoothie
    Buy Now
  • Shop The Story

  • Healthy Baking Cookbook
    Healthy Baking Cookbook
    Buy Now
  • Related

    Partners in health