This is tasty, colourful salad is really useful to have in your repertoire as it’s both vegan and gluten-free.

Serves: 6 - 8

Prep: 20 mins

Cook: 20 mins

Ingredients

1 large cauliflower (approx. 650g trimmed weight) cut into florets

1 tsp dried coriander

1 tsp smoked paprika

1 tsp dried cumin

1 tsp ground cinnamon

Sea salt and freshly ground pepper

2 tbsp extra virgin olive oil

25g fresh parsley, roughly chopped

25g fresh mint, leave whole, remove stalks

Juice of 2 lemons

Zest of 1 lemon

2 spring onions, sliced diagonally

4 radishes, thinly sliced

Garnish: 3 tbsp fresh pomegranate seeds

Method

Preheat the oven to 200°C.

Line 2 oven trays with baking parchment.

In 2 batches, blend the cauliflower in a food processor until roughly chopped.

Spread the cauliflower onto the prepared oven trays. Combine the spices together and sprinkle on top. Drizzle with olive oil.

Bake for 20 minutes or until the florets are golden and tender. Set aside.

In a large bowl combine the parsley, mint, zest and juice of lemon, spring onions and radishes.

Add to the cooled cauliflower and mix well.

Stir in fresh pomegranate seeds and serve.

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