Cauliflower

Roasted cauliflower and grain salad with pistachios and pomegranate
1. 

100g golden raisins
55ml carrot juice
1 tbsp corriander seeds
1 medium cauliflower, trimmed and cut into small florets
2 medium garlic cloves, very finely chopped
3 dried pequin chillies or red chilli flakes
55ml + 5 tbsp olive oil
2 tsp + healthy pinch sea salt
1 medium red onion, halved and thinly sliced
500g cooked grain (freekeh, farro, pearl barley, brown rice)
30g unsalted roasted pistachios, roughly chopped
30g pomegranate seeds
1 tbsp preserved lemon rind, finely chopped
2 tbsp lemon juice
Small handful of mint
Small handful of flat leaf parsley

Preheat the oven to 230 deg C

Combine the raisim and carrot juice in a small bowl and set aside. Toast the coriander seeds in a pan over a medium-high heat, shaking frequently, until

they smell warm and inviting (3-5 mins). Grind the seeds to a powder.

Combine the cauliflower in a large mixing bowl with the garlic, chillies, 55ml of the olive oil, 1 heaped tsp of the salt and 2 tsp of the ground coriander. Toss well to coat the cauliflower in oil and spices, then spread the mixture into a single layer in a large, heavy enamelled baking dish. Add 55ml of water to the bowl, swish it around to get at any stubborn pieces and pour into the baking dish.

Cover the dish tightly with foil and pop it into the oven. Cook until the cauliflower is tender with a slight bite, and the water is all gone (15 mins). Remove the foil and continue cooking, stirring now and then, until the cauliflower is browned in spots and tender but not mushy (8 mins more). Transfer the cauliflower to a plate and allow it to cool to room temperature.

Fry the onion in 2 tbsp of the oil until it is very soft, sweet, and dark brown at the edges (l5 mins). Add 1 tsp of the salt, stir well, and transfer to a large mixing bowl to cool to room temperature.

Add the roasted cauliflower to the cooled onion. Add the cooked grains, pistachios, pomegranate seeds, preserved lemon, lemon juice, remaining 3 tbsp of oil, the remaining ground coriander the soaked raisins {incl. any remaining carrot juice) and a healthy pinch or two of salt.

Toss the mint and parsley on a cutting board and very coarsely chop. Add the herbs to the mixing bowl, toss everything gently but well and serve.

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