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You are here: Home / Main dishes / Roasted Cauliflower and Pomegranate Salad with a Lemon Anchovy Dressing

Roasted Cauliflower and Pomegranate Salad with a Lemon Anchovy Dressing

November 5, 2012 by Laura Scott 34 Comments

This recipe for a simple seasonal salad is a complete revelation to me. I haven’t bought cauliflower for years. Mainly because I cannot abide the smell of the kitchen after it has been boiling. I am very particular about food smells . I also cannot cook quinces because I find their scent revolting and I struggle with fresh lilies for the same reason. To me they are in the nasty whiff category.

But, I made  a pleasing  discovery today. And that is the roasting of a cauliflower. It sits in the oven for 20 minutes and comes out smelling nutty. I am  very happy about this. Cauliflower is back on the shopping list forever!

There is another delicious way of eating it which I  had recently as a nibble with drinks at Pizarro. The cauliflower was served in tiny raw nuggets alongside  little radishes simply dressed with good olive oil and rock salt. Such a simple idea, but one that tastes impeccable. With the added bonus that it is healthy. Unfortunately, the many glasses of Sherry aren’t.

So here is a salad you really should try. It is a winning idea but you could also simply serve the roasted cauliflower and red onions scattered with the pomegranate seeds if you don’t fancy the idea of a salad in winter. It would make a good accompaniment to some grilled or roasted meat or fish.

I am entering this dish into Ren’s “Simple and in Season” challenge over at Fabulicious Food. It is also my entry into One Ingredient co-hosted by me and Nazima at Franglais Kitchen. Our  ingredient this month is Pomegranate.

Roasted Cauliflower and Pomegranate Salad with a Lemon Anchovy Dressing

Ingredients:-

Serves 2 as a main course or 4 as a side dish

  • 1 whole cauliflower token up into small florets

  • 2 red onions sliced thickly

  • olive oil

  • salt & pepper

  • 1tsp cumin seeds

  • Feta cheese

  • Pomegranate seeds

For the dressing :-

  • 2 anchovies sliced finely (if you don’t like them swap for capers)

  • Zest of half a lemon

  • Juice of half a lemon

  • 4 or 5tbsp olive oil

  • salt & pepper

Method :-

  1. Pre-heat the oven to 200 degrees.

  2. Chop the cauliflower into florets and place in a big bowl .with the sliced red onions, cumin seeds and a generous splash of olive oil and seasoning. Mix thoroughly and place on a baking tray lined with baking parchment.

  3. Roast for 20/25 minutes.

  4. Let it cool while you  make the dressing.

For the dressing :-

  • Mash the anchovies with the lemon zest in a pestle and mortar then add in some seasoning,the lemon juice and olive oil. Stir to combine.

To assemble the salad :-

  1. Put the roasted cauliflower and red onion  in a shallow salad bowl.

  2. Add a generous amount of pomegranate seeds and Feta cheese.

  3. Pour over the dressing and serve at room temperature.

 

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Filed Under: Main dishes, One Ingredient Challenge, Salads, Simple and in Season, Snacks and starters, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: Anchovy, Cauliflower, cumin seeds, Feta, Franglais Kitchen, lemons, olive oil, One Ingredient, Pomegranate, red onion, Simple and in Season

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Comments

  1. Charlotte @charlottekdiary says

    November 6, 2012 at 8:06 am

    Amazing! I love roasted cauliflower, Laura. And I love rediscovering ingredients in a new light. I will definitely be making this soon. I do really like cauliflower, but, like you, are sensitive to the smell of certain foods.

    Reply
    • Laura Scott says

      November 6, 2012 at 7:01 pm

      Yes, it is so good to re-visit and now love cauliflower again!

      Reply
  2. Rachel says

    November 6, 2012 at 8:32 am

    Brilliant, definately going to try this, I´ve been wondering what to do with the pomegranates in the garden and this´ll make a great change having never roasted cauliflower before.

    Reply
    • Laura Scott says

      November 6, 2012 at 7:03 pm

      Hi Rachel,
      Yes do try it out. Another great way to serve it is with some blanched French beans & olive oil as a side dish with a Tagine!

      Reply
  3. Hannah says

    November 6, 2012 at 9:25 am

    Goregous looking salad, love the  bright red flecks of the pomegranate against the creamy caluiflower. I’m with you on the smell of lillies! 

    Reply
    • Laura Scott says

      November 6, 2012 at 7:03 pm

      They do add a lovely crunch too!

      Reply
  4. Ren Behan says

    November 6, 2012 at 11:05 am

    Lovely recipe and do you know, I’ve never had roasted cauliflower either. WIll try. Have some pomegranate seeds in the frige to use up on my next recipe! x

    Reply
    • Laura Scott says

      November 6, 2012 at 7:04 pm

      Glad it’s not just me! It tastes far better although raw is pretty good too x

      Reply
  5. Jude says

    November 6, 2012 at 3:17 pm

    I love cauliflower and it grows locally in Brittany so we have loads.  This recipe is gorgeous, I’ll be making it next time I buy cauliflower.

    Reply
    • Laura Scott says

      November 6, 2012 at 7:04 pm

      Oh good Jude, hope you enjoy it!

      Reply
  6. Karen says

    November 6, 2012 at 7:43 pm

    I adore roast cauliflower, I discovered it 3 yrs ago when I was in a low carb diet and I used to roast cauliflowers as a pizza base – mash them up and make a crust – sublime that way! Your salad looks fabulous and so seasonal too! Karen 

    Reply
    • Laura Scott says

      November 6, 2012 at 7:58 pm

      Wow I love the sound of using cauliflower as a healthy pizza base, so good for you!

      Reply
  7. kellie@foodtoglow says

    November 6, 2012 at 8:42 pm

    I am a big fan of roasted cauliflower, sometimes with turmeric, sometimes with za’atar, sometimes with a tahini sauce. But I have never had it with pomegranates AND anchovies. That’s quite inventive! I love the mix of different tastes. Btw, I have a cauliflower and almond pizza base recipe on my blog somewhere, if you are interested. It works really well, although no one would mistake it for dough. 

    Reply
    • Franglais Kitchen, Nazima says

      November 7, 2012 at 9:38 am

      love the idea of that Kelly. I shall go off to check that out!

      Reply
  8. Claire Melvin says

    November 6, 2012 at 10:35 pm

    I tried this tonight with fried halloumi. Despite slightly overcooking the onions (I didn’t get out of the shower quick enough!), it was really delicious and I’ll definitely be making it again. It was nice as a meal on its own and would also work well as an accompaniment. I had it warm (as I couldn’t wait for it to cool!) and I’d recommend to others. Thank you for sharing x

    Reply
    • Laura Scott says

      November 7, 2012 at 12:57 pm

      Thanks so much Claire, it was lovely to see a photo of your dish on Twitter! I may well try it with Halloumi myself next time, good idea! xx

      Reply
  9. Franglais Kitchen, Nazima says

    November 7, 2012 at 9:38 am

    wonderful recipe Laura. I love cauliflower, raw and roasted and actually prefer it without the cheese sauce it normally gets cooked with when baked! a must try for me. 

    Reply
    • Laura Scott says

      November 7, 2012 at 12:57 pm

      Thanks Nazima. I agree and now realise that cauliflower’s true taste is far better unmasked!

      Reply
  10. Fishfingers for tea says

    November 8, 2012 at 5:08 am

    This looks gorgeous! I’ve never roasted cauliflower but have been noticing it popping up more and more, along with roasting broccoli. I really must give it a go. 

    Reply
    • Laura Scott says

      November 8, 2012 at 1:28 pm

      Thanks Sian, yes you should give it a go. It has such a lovely flavour. Let me know if you do!

      Reply
  11. thelittleloaf says

    November 8, 2012 at 1:25 pm

    I rediscovered cauliflower through Ottolenghi – he has a recipe for fritters which is so delicious I started making them regularly, then branched out into lots of other salads and roasted variations. This looks delicious and can imagine the lemon anchovy dressing is exactly the kick of flavour a cauliflower needs.

    Reply
    • Laura Scott says

      November 8, 2012 at 1:32 pm

      Thanks so much. I imagine cauliflower in fritters to be delicious and anything that Ottlenghi does I approve of. I hope it comes back into fashion as there is more to life than cauliflower cheese, yummy though it is!

      Reply
  12. Katharine@Leeks and Limoni says

    November 8, 2012 at 3:04 pm

    What a stunning winter salad Laura! It looks fantastic and the flavours sound amazing. I know what you mean about the smell of boiled cauliflower but I still cook it because I love it… but the roasting way – well, what a revelation, I can’t wait to try it! Gorgeous!

    Reply
    • Laura Scott says

      November 8, 2012 at 4:05 pm

      Thanks Katharine, I can tell you it is a great discovery even though I am pretty late to it. Broccoli roasted is good too with some garlic & chilli!

      Reply
  13. rita cooks italian says

    November 9, 2012 at 2:45 pm

    This is so interesting: I do not buy cauliflower because they have a mild taste which needs to be boosted with a lot of oil or beciamella sauce. I’ve never tried to roast them, I have to give to this vegetable another opportunity. THANKS (ps I love anchovy based sauces,)

    Reply
    • Laura Scott says

      November 10, 2012 at 12:53 pm

      Oh yes Rita, do try it again. You would love it I am sure!

      Reply
  14. Choclette says

    November 11, 2012 at 1:12 pm

    I bought a cauliflower after reading about this post on Twitter and shall be roasting it tonight. I’m not making the salad as I want this to accompany something else, but I’m looking forward to seeing what it’s like cooked that way. But I do like cauliflower, in pretty much any format but especially cauliflower cheese. Laura, you are the first person I’ve heard say they don’t like the smell of quinces – so interesting what we all like and dislike.

    Reply
    • Laura Scott says

      November 11, 2012 at 11:06 pm

      Let me know what you think of it, always good to hear feedback and I am amazed I am on my own over the smell of quinces. To me, they really smell bad!

      Reply
  15. Louisa says

    November 20, 2012 at 12:41 pm

    I’ve never thought of roasting cauliflower either, but will definitely be trying it soon! I have to admit I’m a bit too partial to cauli cheese and I love cauliflower in a curry but rarely go beyond these. Inspired now though, thanks!

    Reply
    • Laura Scott says

      November 20, 2012 at 2:43 pm

      Roasting gives the cauliflower a totally different taste which I now love and cook often!

      Reply
  16. Sarah says

    February 2, 2013 at 11:17 am

    Hi, I hate boiled cauliflower smell too – the lady at our local organic co-op swore that cauliflowers grown organically don’t smell – and she’s right! here in Spain at least.

    Reply

Trackbacks

  1. Simple and in Season November Round Up and December Link Open - Fabulicious Food says:
    December 17, 2012 at 2:31 pm

    […] One Ingredient challenge is Laura from How to Cook Good Food. Laura entered a super-seasonal Roasted Cauliflower and Pomegranate Salad, with a Lemon Anchovy Dressing. A lovely way to use cauliflower – this recipe is definitely one to […]

    Reply
  2. Cauliflower and Chocolate Ice Lollies with Pistachio Dust | VEGGIE DESSERTS says:
    March 17, 2015 at 9:39 pm

    […] some cauliflower to use up? Why not try this roasted cauli and pomegranate salad. I love roasted cauliflower. Or how about cauliflower steaks? I love them on the grill pan but I […]

    Reply
  3. Roasted Cauliflower and Garlic Soup with Almond and Parmesan Crumble Topping - Feeding Boys & a FireFighter says:
    May 14, 2019 at 10:07 pm

    […] Laura from How To Cook Good Food as put together a beautiful looking salad: Roasted Cauliflower and Pomegranate Salad with a Lemon Anchovy Dressing […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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