- 100 ml olive oil
- 2 tbsp hazelnut oil (see Note)
- 80 ml (⅔ cup) red wine vinegar
- 90 g (¼ cup) honey
- 2 tbsp pomegranate molasses (see Note)
- 1 head cauliflower, cut into florettes
- 1 garlic clove, crushed
- ¼ tsp ground cinnamon
- 45 g (⅓ cup) hazelnuts, roasted, skins removed, roughly chopped
- 1 pomegranate, seeds removed
- ¼ cup flat-leaf parsley leaves, finely chopped
- ¼ cup mint leaves, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make dressing, whisk 60 ml olive oil with hazelnut oil, vinegar, honey and pomegranate molasses until combined. Set aside.
Heat remaining 2 tbsp olive oil in a large frying pan over high heat. Add cauliflower and cook, stirring occasionally, for 10 minutes or until golden. Stir in garlic and cinnamon. Cook for a further 30 seconds or until fragrant.
Combine cauliflower, nuts, pomegranate seeds and herbs. Gently toss with dressing.
• Hazelnut oil is available from delis and health and specialist food shops.
• Pomegranate molasses is available from delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens