Roasted cauliflower, sweet potato and pomegranate salad

I struggle with salad inspiration. I could give you cookie recipe ideas for days, but after a few salads I’ll start to struggle. After all, there are only so many things you can do with couscous. That’s why despite admittedly an element of scepticism, I was intrigued when I began seeing cauliflower becoming trendy again and popping up in salads everywhere.

Roasted cauliflower, sweet potato and pomegranate salad

I associate cauliflower with roast dinners at my Granny’s house, where it was certainly not grated and mixed with pomegranate. I never even knew you could eat cauliflower raw until recently and I was intrigued. As was perhaps to be expected it is fairly neutral in flavour, but that is what makes it a great base for this salad, acting in place of where you’d normally use quinoa or couscous. Combined with the caramelised roasted cauliflower and sweet potato, it made an enjoyably different and happily substantial lunch time salad. I’m still not totally on board with cauliflower pizza bases – if you want a pizza, just have a pizza babe – but I am all for embracing it for it’s intended vegetable goodness.

Roasted cauliflower, sweet potato and pomegranate salad

At first, I found this salad tasted a bit worthy, if you know what I mean – but it totally grew on me and I missed it once it was all gone. The trick is in adding plenty of lemon juice and herbs to make it really fresh and balance the earthiness of the roasted cauliflower.

  • 1 medium sweet potato
  • 1 cauliflower
  • one onion, finely chopped
  • handful of pine nuts
  • seeds of ½ pomegranate
  • small bunch of mint, finely chopped
  • small handful of chives, finely chopped
  • juice of ½ lemon

Preheat the oven to 180’C.

Peel and slice the sweet potato into fries around 1cm thick. Chop half of the cauliflower into medium florets. Tip the potato and cauliflower into a bowl and toss with plenty of salt and pepper and a generous glug of olive oil – this is the best way to get them evenly coated. Tip onto a baking tray, spread evenly and roast for 25 minutes until the potato is soft, stirring once half way through.

Meanwhile, fry the onion over a medium heat until soft and just beginning to caramelise. In the last few minutes, add the pine nuts to the pan and toast until golden. Tip it all into a mixing bowl.

Grate the remaining cauliflower (press the top of the florets into the grater instead of the side of the cauli for the most even grate). Add to the onions along with the pomegranate seeds, mint, chives, lemon juice, pepper and pinch of salt. Stir everything together and taste to check the seasoning.

When the roast veg are cooked, stir them very gently through the salad and serve.