Salad with roasted cauliflower, cauliflower puree, aubergine and pomegranate

A Middle Eastern inspired dish with roasted cauliflower, cauliflower puree, fried aubergine, toasted almonds, pomegranate and fresh mint. A beautiful salad that goes particularly well with lamb or chicken.

The cauliflower puree is seasoned with lemon juice, olive oil and ground cumin and therefore reminds a bit about hummus. The taste of cauliflower is however emphasized by the little pieces of roasted cauliflower which also gives texture and fullness.

Garlic or dried chili can be added to the fried aubergine, if you want a stronger flavour but be careful with the chili, so it doesn’t overpower the fine taste of cauliflower.

If you haven’t got fresh mint use fresh koriander or parsley instead.

Recipe Rating

  • (4 /5)
  • 1 rating

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