Middle Eastern Cauliflower Salad | With Feta & Pomegranate

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Wash the cauliflower, cut into bite-sized florets, and spread onto the baking sheet. Mix with half of the olive oil (2 tbsp), ground cumin, and a pinch of salt and pepper, and roast in the oven for about 20–25 minutes until golden brown and tender-crisp. Then allow to cool briefly.

Meanwhile, wash the cucumber, quarter lengthwise, and cut into fine slices. Carefully remove the seeds from the pomegranate. Wash the fresh mint and flat-leaf parsley, shake dry, and coarsely chop the leaves. Coarsely chop the pistachios.

For the Middle Eastern dressing, juice the organic lemon. Peel and finely grate or press the garlic clove. Whisk the lemon juice with the remaining olive oil (2 tbsp), garlic, a little salt, and pepper in a bowl to make a smooth dressing.