Cauliflower salad

• SERVES 6 AS A SIDE •

Cauliflower is having the time of its life. It spent the seventies and eighties covered in cheese, but now it’s appearing on fancy restaurant menus as the star attraction. Here, it is teamed with tangy pomegranate to add sparkle and zing.

1 heaped teaspoon cumin seeds

1 heaped teaspoon coriander seeds

1 cauliflower, cut into small florets

2 teaspoons chopped garlic

1 teaspoon salt

freshly ground black pepper

3 tablespoons olive oil

3 spring onions (scallions), finely chopped

1 large handful of coriander (cilantro) leaves

1 handful of small mint leaves

½ pomegranate (see here for tips on how to extract seeds)

1 tablespoon sunflower seeds

1 tablespoon pepitas (pumpkin seeds)

1 tablespoon toasted sesame seeds

DRESSING

3 tablespoons lemon juice

1 garlic clove, crushed

130 g (4½ oz/½ cup) Greek-style yoghurt

3 tablespoons tahini

1 teaspoon honey

PREHEAT the oven to 180°C (350°F).

TOAST the cumin and coriander seeds in a frying pan for 1–2 minutes. Finely grind the seeds using a mortar and pestle.

MIX the cauliflower florets in a bowl with the garlic, ground seeds, salt, pepper and olive oil.

ROAST the cauliflower on a large baking tray for 20 minutes, until lightly golden but still a little crunchy.

WHISK all of the dressing ingredients together and season to taste. Toss the cauliflower and spring onions in the dressing.

SPREAD half of the cauliflower mixture on a platter, scatter over half of the herbs, pomegranate seeds, and other seeds.

REPEAT with the remaining ingredients. Serve.