For the salad

For the tahini sauce


  • STEP 1

    First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.

  • STEP 2

    Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.

  • STEP 3

    Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.

  • STEP 4

    Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.

Recipe from Good Food magazine, January 2017

Goes well with


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