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Roasted cauliflower, white bean, hazelnut and pomegranate salad

Name: Roasted cauliflower, white bean, hazelnut and pomegranate salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4
Ingredients: 2 small-medium cauliflowers, cut in half, inner leaves reserved, any thick stems halved lengthways; 2 tbsp extra-virgin olive oil; 1 tsp ground cumin; ½ tsp smoked paprika; 40g blanched hazelnuts, roughly chopped; 1 tbsp pomegranate molasses; 1 tsp agave syrup or honey; 2 tsp white wine vinegar; 2 x 570g jars white beans, drained; Small handful parsley, chopped; Seeds (about 80g) from 1 pomegranate

Published: 30 Oct 24
Updated: 30 Oct 24

While the cauliflower roasts for this easy vegan salad, you just need to mix the creamy beans and juicy pomegranate seeds with a simple dressing. Bursting with flavour, this filling salad recipe is a real gem.

Easy
November 2024

Test kitchen approved

Serves 4
Hands-on time 15 min. Oven time 35 min

Nutrition: per serving

Calories: 500kcals
Fat: 16g (1.5g saturated)
Protein: 20g
Carbohydrates: 60g (12g sugars)
Fibre: 21g
Salt: 2.3g

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Before you start

You can roast the cauliflower for about 15 minutes in an air fryer and add the leaves for the last few minutes.

Use the parsley stems as well as the leaves – they have lots of flavour but are best chopped finely.

Before you start

You can roast the cauliflower for about 15 minutes in an air fryer and add the leaves for the last few minutes.

Use the parsley stems as well as the leaves – they have lots of flavour but are best chopped finely.

Ingredients

2 small-medium cauliflowers, cut in half, inner leaves reserved, any thick stems halved lengthways
2 tbsp extra-virgin olive oil
1 tsp ground cumin
½ tsp smoked paprika
40g blanched hazelnuts, roughly chopped
1 tbsp pomegranate molasses
1 tsp agave syrup or honey
2 tsp white wine vinegar
2 x 570g jars white beans, drained
Small handful parsley, chopped
Seeds (about 80g) from 1 pomegranate

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower halves on a baking tray, drizzle with 1 tbsp of the oil and sprinkle with a pinch of salt, the cumin and paprika. Roast for 35 minutes, turning halfway and adding the leaves for the final 10 minutes. Put the hazelnuts on another tray and roast for about 7 minutes until toasted. Leave to cool, then roughly chop.
Meanwhile, put the remaining 1 tbsp oil, the pomegranate molasses, agave/honey and vinegar in a large bowl. Season and whisk together. Add the beans, parsley and two thirds of the pomegranate seeds.
Spoon the bean mixture onto plates, then arrange the roasted cauliflower and leaves on top. Scatter over the hazelnuts and remaining pomegranate seeds.