1 head of cauliflower, broken into small florets (660g in total)
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Saltand NOMU Black Pepper, to taste
30g Egyptian dukkah
1 large stick of celery, cut at an angle into 0.5cm slices (70g in total)
10g small flat-leaf parsley leaves, picked
50g pomegranate seeds (from about ½ a medium pomegranate)
½ tsp NOMU Cook’s Collection Ground Cinnamon
½ tsp ground allspice
1 ½ tsp maple syrup
Preheat the oven to 220°C.
Mix the cauliflower with 5 tsp of the Olive Oil and season with salt and pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Sprinkle the dukkah over the cauliflower, along with the remaining Olive Oil and the rest of the salad ingredients. Stir, taste and adjust the seasoning if necessary. Serve at room temperature.
1 head of cauliflower, broken into small florets (660g in total)
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Saltand NOMU Black Pepper, to taste
30g Egyptian dukkah
1 large stick of celery, cut at an angle into 0.5cm slices (70g in total)
10g small flat-leaf parsley leaves, picked
50g pomegranate seeds (from about ½ a medium pomegranate)
½ tsp NOMU Cook’s Collection Ground Cinnamon
½ tsp ground allspice
1 ½ tsp maple syrup
Preheat the oven to 220°C.
Mix the cauliflower with 5 tsp of the Olive Oil and season with salt and pepper. Spread out in a roasting tin and roast on the top oven shelf for 25-35 minutes, until the cauliflower is crisp and parts of it have turned golden brown. Transfer to a large mixing bowl and set aside to cool.
Sprinkle the dukkah over the cauliflower, along with the remaining Olive Oil and the rest of the salad ingredients. Stir, taste and adjust the seasoning if necessary. Serve at room temperature.
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