My obsession with Hetty McKinnon’s cook books continues and I have been working my way through Neighbourhood and Community any excuse I get. At this time of year, the time of “bring a plate” catchups, BBQs and hot Summer nights when you just want to eat salad, there are many excuses. Neighbourhood includes a recipe for a roasted cauliflower salad with freekeh and I riffed off this recently to make a sumac spiced cauliflower salad combined with quinoa.
It’s a really great flavour combination with the roasted cauliflower giving spice and a nutty flavour while the quinoa adds some heft to the dish. Throw in some fresh herbs and pops of sweetness in the form of pomegranate seeds and you’re onto a winner. I thought it was worth sharing here. Enjoy the salad days of Summer while it lasts.
- 1 head of cauliflower, broken into small florets
- 2 tsp sumac
- 2 tbsp olive oil
- 1 cup quinoa
- 1 tsp ground cumin
- 1 pomegranate, seeds removed
- 1/2 cup fresh flat leaf parsley, roughly chopped
- 1/2 cup fresh mint, roughly chopped
- 2 tbsps pomegranate molasses
- Salt and pepper to season
- 1. Preheat the oven to 200c.
- 2. Toss the cauliflower in olive oil and sumac and season with salt and pepper. Spread out over a baking tray lined with paper and roast for 30 mins or until starting to turn golden.
- 3. Place quinoa in a saucepan with 3 cups of water. Bring to the boil then turn down the temperature to low and simmer for 15 to 20 mins or until the liquid has been absorbed and the quinoa is tender.
- 4. Drain quinoa and mix through cumin, pomegranate seeds, fresh parsley, fresh mint and cauliflower. Drizzle with pomegranate molasses and season with salt and pepper.