Recipe: Roasted Cauliflower and Date Salad

This salad has to be one of my most favourite things to eat at the moment. It’s so flavoursome and substantial, it can be a meal on it’s own, or serve it with some simple grilled meat.

Ingredients:

• 1 head of cauliflower, cut in to florets
• Olive oil for roasting
• 3 – 4 handfuls of rocket leaves
• 1 cup of dates, chopped in to quarters
• 4 shallots, finely sliced
• 2 tbsp parsley, chopped
• 2 tbsp coriander, chopped
• 1/3 cup almonds, toasted and chopped
• 2 tbsp pepitas, toasted

Dressing:

• 1/3 cup olive oil
• 2 tbsp pomegranate molasses
• 2 tbsp honey
• 1/2 tsp ground cumin
• 1 lemon, juiced
• 1 garlic clove, minced
• Salt and pepper

Method:

• Heat oven to 220 degrees.
• Place the cauliflower florets in roasting tray and toss with olive oil, salt and pepper.
• Roast for 15 – 20 minutes or until the cauliflower has just started to turn golden brown. Set aside to cool.
• Combine the dressing ingredients in a small bowl, whisk and season well.
• Layer the rocket leaves on a salad dish or platter, then combine the cauliflower, dates, shallots, parsley and coriander and place on top of the rocket.
• Pour dressing over then garnish with toasted almonds and pepitas.