MIDDLE EASTERN OVEN ROASTED CAULIFLOWER SALAD

YOU WILL NEED

CAULIFLOWER

  • 1  Cauliflower (large) separated into florets and leaves reserved
  • 2 tbsp Extra Virgin Olive Oil plus extra for frying
  • 15g pack EGYPTIAN GOLD GOURMET SEASONING ½ tsp reserved
  • 1 Red Onion thinly sliced
  • 1 Garlic clove thinly sliced
  • 1  Red Chili finely chopped
  • 60g Dried Cranberries
  • 1 bunch Flat Leaf Parsley roughly chopped
  • 4 tbsp Golden Raisins
  • 6  Dates pitted and chopped
  • 1 bunch Mint (small) roughly chopped plus some reserved
  • 30g Pine Nuts toasted

OPTIONAL

  • 50g Walnuts roughly chopped
  • 50g Pomegranate seeds

DRESSING

  • 2 tbsp Tahini
  • 4 tbsp Natural Yoghurt
  • ½ tsp EGYPTIAN GOLD GOURMET SEASONING
  • ½ Lemon juiced

TO MAKE

Preheat your oven to 190°C.

Toss together the cauliflower florets and leaves, oil, EGYPTIAN GOLD GOURMET SEASONING. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.

Meanwhile, heat a frying pan over medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.

Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts, and pomegranate seeds. Stir in the fried onion and garlic.

Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well.

Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts, and a final scattering of mint, if you like.

egyptian gold

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