1headof cauliflower, (450g)leaves removed and cut into florets
¼tspground black pepper
1level tspground cumin
½level tspsmoked paprika
100g(1 ½ cups) of kaleshredded and woody stalks removed
1tbspextra virgin olive oil
1mediumred onioncut into eights, skin left on
¼of apomegranateseeds only
The juice of halfa medium lemon
65g(½ a cup) chopped walnutstoasted
75g(2.6oz) soft goat's cheese
Freshly squeezed lemon juice
To Roast The Cauliflower
Heat the oven to 180°C (355°F) Fan, 200°C (390°F) conventional oven.
In a large bowl add 5 tablespoons of olive oil, 1 level teaspoon of ground cumin and half a teaspoon of smoked paprika. Also, add a pinch of freshly ground black pepper and a pinch of sea salt. Mix until combined. Add the cauliflower florets to the bowl and mix well until all the florets are covered in the spice adn oil mixture.Transfer the cauliflower to a baking tray pour any oil left in the bowl over the cauliflower.Bake in the oven for 10 - 15 minutes then add the red onion to the tray and rub any oil on the tray onto the onion. Turn the cauliflower florets.Return the tray to the oven and cook for another 10 to 15 minutes. The cauliflower is done when it is golden brown and soft.
To Prepare The Kale
While the cauliflower is cooking prep the kale. Place the kale in a large bowl with a tablespoon of extra virgin olive oil, lemon juice and a pinch of sea salt.Start rubbing the salt and juices into the kale.Do this for about 5 minutes, then set the kale aside until ready to serve.
To Assemble The Salad
When the cauliflower and red onion are cooked remove them from the oven and leave them to cool slightly. Drain the kale in a colander to remove any excess liquid.Add to a large serving dish.Add the cauliflower and red onion to the kale and toss gently. Crumble the goat's cheese over the salad and add the toasted walnuts, pumpkin seeds and pomegranate. Serve with a good squeeze of lemon juice and some freshly cracked black pepper.
Cauliflower - Don't be afraid to roast the cauliflower until the edges are charred, this gives the cauliflower a lovely caramelised flavour.
Kale - Don't skip massaging the kale! Raw kale can be really hard to eat and hard to digest. When you massage the kale with lemon and salt it breaks down the cellulose in the kale and makes it easier to eat and digest.
Cheese - You don't need a lot of goats cheese for this recipe but if you want you can add more.
Nutritional Information - is calculated using an online nutrition tool and is approximate.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.