Spiced Warm Romanesco Salad with Tahini Dressing and Pomegranate
By OcadoLifeVivid green cauliflower and tahini are a Middle-Eastern match made in heaven.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
14 total- 1 romanesco cauliflower (or ordinary if not in season), broken into florets
- 2 garlic cloves, crushed
- 2 tsp of baharat spice mix
- 100 g of pomegranate seeds
- 1 dash of sumac, (optional)
- 120 g of nush almond milk yogurt, (for the dressing)
- 1.5 tbsp of tahini, (for the dressing)
- 0.5 lemon, juice only (for the dressing)
- 1 tbsp of olive oil
- 1 red onion, sliced
- 200 g of couscous
- 400 ml of vegetable stock
- 1 handful of mint leaves
- 1 handful of parsley leaves
Method
5 stepsStep 1
Steam the romanesco florets for 5-6 mins. Meanwhile, heat the oil in a large frying pan and cook the onions to soften and slightly brown. Add the garlic and baharat spice mix to the pan and cook for 30 secs.
Step 2
Once the romanesco is done, add it to the onion pan, cook for another 1-2 mins, then pour in the couscous and stock.
Step 3
Turn the heat under the pan down as low as it will go and cover with a lid. Leave to steam gently for 2-3 mins.
Step 4
Spoon the mixture onto a serving plate and toss the herbs through.
Step 5
Mix the dressing ingredients, season, then drizzle over the salad and top with the pomegranate seeds and sumac (if using).