Sumac Roasted Cauliflower, Pomegranate Caper Salsa and Tahini

Photo: Two Raw Sisters

Ingredients

Cauliflower

• 1 cauliflower, cut into large florets
• 1 tablespoon ground sumac
• ½ tablespoon ground turmeric
• 1 teaspoon pomegranate molasses
• pinch of sea salt
• oil

Pomegranate Caper Salsa

• 2 tablespoons currants
• 2 tablespoons capers
• handful mint and parsley, roughly chopped
• juice of ½ lemon
• ¼ cup pomegranate seeds
• handful pumpkin seeds, toasted
• pinch of sea salt
• 1 tablespoon extra virgin olive oil
• 1 small clove garlic, crushed and finely chopped

Tahini Yoghurt

• ½ cup plant-based or dairy yoghurt
• 2 tablespoons tahini
• 1 teaspoon apple cider vinegar
• pinch of sea salt
• water, to loosen

To Serve

• fresh rocket
• 1 serve Tahini Yoghurt

Method

Preheat the oven to 220°C (425°F).

Place the cauliflower florets, sumac, turmeric, pomegranate molasses and salt on a baking tray, drizzle with oil and toss everything together. Roast for 8–10 minutes then turn the oven to the grill function and grill for another 8–10 minutes. Remove from the oven and allow to cool slightly.

For the salsa, place all the ingredients in a bowl and mix to combine. Set aside.

To layer the salad, start with a layer of fresh rocket, followed by the roasted cauliflower, salsa and dollops of tahini yoghurt. Repeat for another 1–2 layers.

Leftovers will keep in an airtight container in the fridge for 2–3 days.