For the salad
1 whole caulifower, broken into florets
1 cup of fine burghul, covered with 1 cup boiling water until liquid is absorbed
1 fennel bulb, trimmed and finely sliced
1/2 red onion, finely sliced
1 cup blanched almonds
1 handful of flat leaf parsley, chopped
1 teaspoon sumac
For the dressing
50ml pomegranate molasses (available from Middle Eastern supermarkets)
½ teaspoon sea salt
1 tsp ground cinnamon
1 lemon, juiced
100ml extra virgin olive oil
freshly ground black pepper
Preheat oven to 175°C. Pop your cauliflower florets on a baking tray, sprinkle with salt flakes and bake for 25 minutes or until they start to brown. No oil is needed here – it will make the cauliflower soft and soggy so don’t be tempted add it! Once baked, set the cauliflower aside to cool. They will smell AMAZING.
After you’ve roasted your cauli, turn the grill on and lightly toast your almonds under the grill, on a sheet of foil if desired. Should take no longer than 5 mins – keep your eye on them, they’re easy to burn.
To make the dressing, whisk all dressing ingredients together in a bowl. Set aside for 5 mins.
Now it’s time to prepare your raw veg. Chop your parsley. Slice your onion and fennel very finely, using a mandolin if you have one. This handy manual tool is kind of like a cheese grater for slicing vegies. They’re not too expensive (I think mine was $40, but it has way more bells and whistles than I really need) and it does make prep for salads like this much easier. It also ensures you get a really consistent fine slice – very important for fennel especially. If you don’t have a mandolin, just try to slice the fennel as finely and evenly as possible, using your sharpest kitchen knife.
To make salad, combine roasted cauliflower, burghul, fennel, onions, almonds and parsley in a large bowl and toss gently with the dressing. Add the dressing slowly – it is very flavoursome, taste test as you go to determine how much dressing you prefer.
Lastly, garnish with a sprinkling of sumac, and salt and pepper to taste.
This salad keeps well in the fridge for up to 3 days.