Name: Cauliflower Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 large cauliflower; 1 onion, sliced; 2 Tbsp olive oil; 1 cup parsley, chopped; ½ cup mint, chopped; ½ cup pomegranate arils; Handful of kumquats, sliced into halves; 2 Tbsp lemon juice; 3 Tbsp olive oil; ½ tsp ground cumin; ½ tsp salt; ½ tsp black pepper

Ingredients

Units Scale

Salad:

1 large cauliflower
1 onion, sliced
2 Tbsp olive oil
1 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup pomegranate arils
Handful of kumquats, sliced into halves

Vinaigrette:

2 Tbsp lemon juice
3 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper

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Instructions

Prepare a rimmed baking sheet by lining it with parchment paper. Preheat the oven to 425 F/218 C.
Make the roasted cauliflower by dividing the cauliflower head into thirds. Break two-thirds into bite-size florets. Add the florets and the onion to the prepared baking sheet in a single layer. Drizzle with 2 tablespoons olive oil and season with some salt. Roast for 20 minutes until tender and starting to brown at the edges. Remove from the oven and let cool.
Take the remaining one-third of the cauliflower and grate it on a box grater or food processor until it resembles rice. Add the cooled roasted cauliflower, parsley, and mint.
Make the vinaigrette by combining the lemon juice, oil, cumin, salt, and pepper in a small mason jar. Screw on the lid and shake to thoroughly combine. Pour the vinaigrette over the cauliflower mixture and toss to combine.
Place the mixture on a platter or in a shallow serving bowl. Scatter the pomegranate arils and kumquat halves over the top before serving. This can be served just warm or at room temperature.