The inspiration for this recipe comes from an Ottolenghi cauliflower salad that I simply can’t get enough of. Even the husband – who claims to hate cauliflower unless it’s smothered in cheese sauce – is an ardent fan. My version takes the basis of that salad but includes more veg and spices and is topped with griddled halloumi and a pomegranate dressing for more of a main course dish.
1 red onion
1 large cauliflower
2 large courgettes
1 tbsp ras el hanout
Salt and pepper
1 tbsp olive oil
Zest of 1 lemon
1 250g block halloumi
1 handful of chopped fresh mint and parsley
1 handful pomegranate seeds
Juice of 1 lemon
1 bashed clove of garlic
2 tbsp olive oil
1 tsp cumin
2 tbsp pomegranate molasses
Heat the oven to 180.
Slice the red onion and place in a large roasting tin
Remove the leaves of the cauliflower and set aside. Chop the cauliflower in half, and put the florets from one half into the tin. Chop the courgettes into large chunks and add them as well. Sprinkle over the ras el hanout, season with salt and pepper and drizzle over 2 tbsp olive oil. Put the veg into the oven to roast for 25 minutes.
Whilst it’s cooking, take the other half of the cauliflower and break the florets into a food processor. Whizz to tiny pieces, then tip them into a serving dish, zest in the lemon, and sit the dish somewhere warm.
Slice the halloumi and pat it dry with some kitchen towel, then whisk together the dressing ingredients in a small jug or bowl. Roughly chop the cauliflower leaves, removing any really thick chunky stalks.
After the veg have been in the oven for 25 minutes, give them a good shake, and add the cauliflower leaves to the tin, drizzling over a little more oil and seasoning.
Return them to the oven for 15 minutes.
Heat a griddle pan on the hob, then dry fry your halloumi for a few minutes on each side until crisping and golden brown. Take the pan off the heat, and set aside.
Take your veg out of the oven and tip it all into the serving dish with the raw cauliflower. Give it a good mix around, then top with the halloumi, chopped mint and parsley, sprinkle in the pomegranate seeds and drizzle over the dressing.
Bring to the table to serve, along with some warm pitta and houmous if you fancy.