On Quick Eats, Part II

…and the cauliflower obsession continues. I cannot seem to leave the market without a head of cauliflower in my basket these days – sincerely. My most favorite method of preparation is to roast until golden and nutty and serve alongside some dal and pita. This afternoon, however, I was thumbing through my Jerusalem cookbook when a lovely recipe for cauliflower salad caught my eye. A few minor variations and voilà!
Roasted Cauliflower Salad with Pomegranate Molasses

Roasted Cauliflower Salad with Pomegranate Molasses

It’s a relatively straight-forward recipe that comes together quickly, and can easily be made more substantial with a bit of grated, hard-boiled egg, or served alongside some dal or a filet of roast salmon.
Enjoy, and much love.
J
 —
Roasted Cauliflower Salad with Pomegranate Molasses
 
Ingredients:
1 head cauliflower; trimmed and cut into bite-sized pieces
2 tbsp olive oil
1/2 tsp ground cinnamon
1/2 teaspoon nutmeg
coarse sea salt and pepper
1/3 c parsley leaves (I prefer Italian flat-leaf)
1/2 c chopped toasted almonds
sm. handful chopped dried cherries or 1/4 c pomegranate arils (seeds)
1/4 tsp flaked red chili
2 tbsp pomegranate molasses
1 tsp lemon juice
salt and pepper
Method:
Preheat oven to 400. Toss cauliflower with olive oil, nutmeg, cinnamon and a pinch of salt and pepper.
Roast for ~40 minutes or lightly charred, stirring about halfway through.
Allow to cool slightly and then combine with remaining ingredients.
Taste and season with salt and pepper.

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