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overhead shot of roasted cauliflower and pomegranate seeds in blue bowl

Roasted cauliflower salad with pomegranate

Roasted cauliflower salad with pomegranate seeds, herbs and dukkah is one of the best ways to eat cauliflower there is. Suitable for vegans.
Course Salad
Cuisine British, International, Vegan
Keyword roasted cauliflower salad
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Calories 350kcal


For the roasted cauliflower

  • 1 medium cauliflower
  • 1 teaspoon fennel seeds
  • 1 tablespoon olive oil
  • pinch sea salt

For the dukkah

  • 25 g hazelnuts
  • ½ tablespoon cumin seeds
  • ½ tablespoon fennel seeds
  • ½ tablespoon coriander seeds
  • 1 tablespoon sesame seeds
  • sea salt and black pepper

For the dressing

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • pinch sea salt
  • 1 teaspoon maple syrup

For the salad

  • 50 g pomegranate seeds
  • 20 g flatleaf parsley chopped
  • 2 tablespoons pomegranate molasses optional


To roast the cauliflower

  • Preheat the oven to 180°C/200°C/gas mark 6.
  • Break the cauliflower into florets and place in a baking tray.
  • If you like you can also roast the cauliflower leaves. Discard any damaged ones, otherwise add them to the roasting dish with the cauliflower (you may wish to chop up larger leaves).
  • Drizzle with a tablespoon of olive oil and a teaspoon of fennel seeds then season with a pinch of sea salt.
  • Mix well then roast for 20 minutes.
  • Turn the florets over and remove any smaller leaves or pieces that are in danger of burning.
  • Return to the oven for a further 20 minutes or until cooked.
  • Remove and allow to cool to room temperature.

To make the dukkah

  • Once the cauliflower is cooked reduce the oven heat to 160°C (fan)/ 180°C/gas mark 5.
  • Place 25g hazelnuts on a small baking tray with ½ tablespoon cumin seeds, ½ fennel seeds, ½ tablespoon coriander seeds and 1 tablespoon sesame seeds.
  • Roast on a baking tray for 8 minutes. Remove from the oven and put in a food processor, process until chopped but still chunky.

To make the dressing

  • Mix a tablespoon of apple cider vinegar together with a tablespoon of olive oil, a teaspoon of maple syrup and a pinch of sea salt. Mix well with a fork and set aside.

To serve

  • Place your cooled cauliflower florets into a salad bowl and mix with the dressing.
  • Sprinkle over the dukkah, the pomegranate seeds and the chopped parsley.
  • Drizzle pomegranate molasses over the top if liked.


Calories: 350kcal | Carbohydrates: 28g | Protein: 10g | Fat: 26g | Saturated Fat: 3g | Sodium: 99mg | Potassium: 1130mg | Fiber: 10g | Sugar: 12g | Vitamin A: 842IU | Vitamin C: 155mg | Calcium: 183mg | Iron: 5mg