Persian Cauliflower Salad
By Teresa Cutter
What's great about it
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)
2 tablespoons pistachio, chopped
2 tablespoons green pitted olives, chopped
2 tablespoons capers
a little chopped parsley
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.
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