Roasted cauliflower salad

Feeds 4

Ingredients

1 Cauliflower

1 tsp Cumin

1 tbsp Olive oil

70g Rocket

30g pistachios, roughly chopped

Handful mint, roughly chopped (optional)

100g pomegranate seeds (optional)

Juice of 1 lemon

Method

Preheat the oven to 200ºC/fan 180ºC/Gas 6

  1. Cut the cauliflower into chunky florets and put in a roasting tray

  2. Sprinkle over the cumin and drizzle with the oil. Toss to coat, then season

  3. Roast for 30-35 mins, or until tender, then allow to cool

  4. Put the cauliflower in a bowl and toss with the rocket, pistachios, and, if using, mint and pomegranate seeds

  5. To serve, squeeze over the lemon juice and season

VegetarianHannah Micich