I totally LOVE this salad, and I am pretty sure it will show up in another
book, just warning you now. It is simple, completely yummy and travels
really well, although cauliflower can get quite a strong aroma over time.
But don’t let that put you off. Get your cruciferous hit today.
This recipe appears in Portable Lunches and the picture features the ThermoCube from Thermo Boutique.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 150 g walnut pieces
- 1 small pomegranate, quartered
- 4-5 medjool dates, pitted
- 1 lemon, zest finely grated
- 80 g fresh lemon juice, minimum
- 50 g Extra Virgin Olive Oil (EVOO) BUY
- 1 tsp ground sumac
- 1 tsp fennel seeds
- 1 tsp ground coriander
- 1 tsp Pink Salt Flakes BUY
- 350 g cauliflower, cut into florets
- 1 large fennel bulb and fronds, cut into pieces
Place walnuts onto lined baking tray and place into a cold oven set to 200°C. Roast 10 minutes exactly. Remove from oven and cool.
Place pomegranate pieces into TM bowl and deseed 3 sec/speed 3. Remove and reserve seeds, discard the skin, and membranes as best as possible.
Without cleaning the bowl, place dates, lemon zest,lemon juice, EVOO, spices and salt into TM bowl and blend 10 sec/speed 10.
Add approximately half the cauliflower and chop 3 sec/speed 5.
Remove and place into a serving bowl, repeat with remaining cauliflower and fennel.
Add to serving bowl. If there are large pieces of cauliflower left, just return them to the TM bowl and chop further 2 sec/speed 5.
Toss with the toasted walnuts and pomegranate seeds. Serve.
This salad travels really well when kept in a ThermoCube