Roasted Cauliflower & Fennel Salad With Pomegranate Seeds
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Heat oven to 180°C. Line a baking tray with baking paper. Place cauliflower florets, fennel and red onion on a tray, toss in the olive oil. Season with salt and pepper.
Roast in the oven for 20 mins, toss again and roast a further 20 mins or until golden and the cauliflower is cooked. Turn again if necessary. The cauliflower may look slightly charred but that is what you are looking for!
While the cauliflower is cooking, make the dressing by mixing all ingredients together in a bowl. Season to taste with salt and freshly ground pepper.
Remove cauliflower from the oven and transfer to a serving dish. Pour dressing over straight away and gently fold together. Leave to cool to room temperature.
Gently fold the rocket through the vegetables. Finally scatter the pomegranate seeds over the salad.
1 cauliflower, cut into florets
1 fennel bulb, sliced lengthways into eighths
1 red onion, peeled and sliced lengthways into eighths
4 Tbsp olive oil
1 pack rocket
1 pack pomegranate seeds
For the dressing:
1 tsp grainy mustard
3 Tbsp olive oil
1 lemon, zest and juice
1 clove garlic, peeled and finely crushed