Cauliflower Stems With Pomegranate Seeds Recipes

ROASTED CAULIFLOWER, HAZELNUT AND POMEGRANATE SEED SALAD

Steps:

• Preheat oven to 425 degrees.
• Mix the cauliflower with 3 tablespoons of the olive oil, 1/2 teaspoon salt and some black pepper. Spread out in a roasting pan and roast on the top oven rack for 25 to 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.
• Decrease the oven temperature to 325 degrees. Spread the hazelnuts on a baking sheet lined with parchment paper and roast for 17 minutes.
• Allow the nuts to cool a little, then coarsely chop them and add to the cauliflower, along with the remaining oil and the rest of the ingredients. Stir, taste and season with salt and pepper accordingly. Serve at room temperature.

WARM SPICED CAULIFLOWER AND CHICKPEA SALAD WITH POMEGRANATE SEEDS

Steps:

• Preheat the oven to 220 degrees C (425 degrees F)/gas mark 7. Trim the cauliflower and divide into small florets. Pour the oil into a large bowl, add the cinnamon and cumin seeds, and stir or whisk to help the spices disperse. Tip in the prepared cauliflower and toss to coat. Pour the contents of the bowl into a small oven tray (I mostly use a disposable foil baking tray measuring 30-by-20 centimeters [12-by-8 inches]) and place in the oven for 15 minutes. Don't wash out the bowl you've been using just yet.
• Add the chickpeas to this bowl, and add the harissa, tasting it first to see if you want both tablespoonfuls, and, at the risk of being repetitive, toss to coat. Quarter the tomatoes and add them to the bowl, and shake or stir to mix. When the cauliflower has had its 15 minutes, remove the tray, quickly tip the chickpeas and tomatoes over the cauliflower, and toss to combine before returning to the oven for a further 15 minutes until the cauliflower is tender.
• When it's ready, remove from the oven and sprinkle the salt over the vegetables, then (and this isn't the last time) toss to combine with half of the pomegranate seeds before dividing between 2 bowls. Divide the parsley leaves--without chopping them--between the 2 bowls and toss to mix. Scatter with the remaining pomegranate seeds.