Cauliflower Pomegranate Salad

Serves 4-6 Prep Time 5 minutes   Cook Time 10 minutes   Rated:    
by Tenina Holder

I totally LOVE this salad, and I am pretty sure it will show up in anotherbook, just warning you now. It is simple, completely yummy and travelsreally 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.

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Need

  • 150 Grams walnut pieces
  • 1 small pomegranate, quartered
  • 4-5 medjool dates, pitted
  • 1 lemon, zest finely grated
  • 80 Grams fresh lemon juice, minimum
  • 50 Grams Extra Virgin Olive Oil (EVOO) BUY
  • 1 Teaspoon ground sumac
  • 1 Teaspoon fennel seeds
  • 1 Teaspoon ground coriander
  • 1 Teaspoon Pink Salt Flakes BUY
  • 350 Grams Cauliflower cut into florets
  • 1 large fennel bulb and fronds, cut into pieces

Do

1  

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.

2  

Place pomegranate pieces into Thermomix bowl and deseed 3 sec/speed 3. Remove and reserve seeds, discard the skin, and membranes as best as possible.

3  

Without cleaning the bowl, place dates, lemon zest,lemon juice, EVOO, spices and salt into Thermomix bowl and blend 10 sec/speed 10.

4  

Add approximately half the cauliflower and chop 3 sec/speed 5.

5  

Remove and place into a serving bowl, repeat with remaining cauliflower and fennel.

6  

Add to serving bowl. If there are large pieces of cauliflower left, just return them to the Thermomix bowl and chop further 2 sec/speed 5.

7  

Toss with the toasted walnuts and pomegranate seeds. Serve.

More

This salad travels really well when kept in a ThermoCube

(as pictured).

More Salads

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