Toasted Cauliflower with a Pomegranate Dressing

Name: Toasted Cauliflower with a Pomegranate Dressing
Yield: Serves 4-6
Ingredients: ½ stick of celery, chopped into 1 cm cubes; ¼ teaspoon Dijon mustard; 1 tablespoon olive oil; ¼ teaspoon sugar; 110 ml olive oil squeeze of lemon juice; 1 pomegranate; 100g hazelnuts; 1 large cauliflower; ⅛ teaspoon salt; ¼ garlic clove, crushed; 1 teaspoon red wine vinegar; 2 ½ tablespoons pomegranate molasses; black pepper; salt; 3 tablespoons chopped fresh parsley

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Brick Lane Cookbook

By Dina Begum

Published 2018

About

There’s a whole host of flavours and textures here, which makes it great as a standalone main or as part of a sharing platter. Cauliflower florets are roasted until just browned but still crunchy, then tossed in a sweet yet tart and punchy dressing. It’s a real show stopper but does require a little prepping, so give yourself time to enjoy making it.