This recipe uses all the cauliflower, leaving no waste. Use a sharp knife to cut right through the florets and stalk. If you have the barbecue cranking, add the cauliflower to the grill.
Ingredients
| 150 g | Soft goat's cheese |
| 2 Tbsp | Lemon juice |
| ½ tsp | Sumac |
| 1 Tbsp | Oil |
| ½ | Cauliflower, sliced into 1cm pieces (Main) |
| 1 tsp | Salt and freshly ground black pepper |
| ½ cup | Toasted almonds, roughly chopped |
| 1 cup | Pomegranate seeds |
| 1 cup | Mint leaves |
Directions
- Preheat an oven to 200C.
- Mash the goat's cheese, lemon juice and sumac in a small bowl to create the dressing. Add a tablespoon extra of lemon juice if needed.
- Place the cauliflower slices on to an oven tray. Sprinkle with a little oil and season with salt and pepper. Bake for 20 minutes to soften. Remove and keep at room temperature.
- To serve, place the cauliflower onto a serving platter. Sprinkle with almonds, pomegranate seeds and mint. Dollop with some dressing and serve the remainder on the side.