Roast Cauliflower and Pomegranate Salad

Fun fact #1 about pomegranates: Pomegranates are awesome.
Fun fact #2: Pomegranates are like little explosions of awesome in your mouth.
Fun fact #3: A lot of people think you’re not supposed to eat the seeds of a pomegranate – but that’s not true, people who tell you that are liars, and they don’t know anything about life, and they should never be trusted. 
~ Tahereh Mafi

Isn’t this salad just the prettiest thing?

Last night I cooked. Something simple. Something that wasn’t even vaguely like one of my husband’s dinner staples… (Don’t get me wrong – I’m not unappreciative of his catering efforts, but let’s merely say that heaven was being back in my kitchen, no matter how briefly!)

Pomegranates, those tart and sweet little delights, are food as medicine, especially for those suffering from Lyme disease or other antibiotic-resistant bacterial infections. There is a substance in pomegranates which busts the biofilm of these bacteria, enabling drugs and herbs to effectively target the naked pathogen and eradicate it! Other reasons to eat pomegranates? They taste zesty and delicious; they’re packed with Vitamin C, anti-oxidants, magnesium, calcium, zinc, iron, manganese and B-group vitamins, and they’re high in fibre. Pomegranates support healthy blood sugar, aid wound healing and reduce inflammation.

Cauliflower, a cruciferous vegetable, boosts Phase 1 detox of your liver pathways, as well as being an anti-inflammatory and cancer-retardant.

This speedy salad is easy to make and super-good for you, as well as being fresh and delicious. Eat it on its own, or as a side dish for fish, chicken or barbequed meats.

Ingredients:

1 pomegranate, 1 head of cauliflower, 2 cups of rocket (arugula) or other bitter greens, 1 heaped teaspoon of ground cumin, 1 heaped teaspoon of garam masala (or just use more cumin), 2 to 3 tablespoons of coconut oil (or ghee if you prefer), cold pressed olive oil and fresh lemon juice to serve.

Method:

Preheat your oven to 200 degrees celcius (400 degrees fahrenheit) if fan forced, or 220 degrees celcius (440 degrees fahrenheit) if not.

Split open the pomegranate with a sharp knife and then use your thumbs to break open the segments and release the tiny jewels (seeds) inside. Clear off most of the white pith. Set pomegranate seeds aside until later.

Chop your cauliflower into chunks. Toss in the coconut oil and then the turmeric and garam masala or cumin. (For ease you can place all in a plastic bag and shake if you like.)

Place cauliflower on a baking-paper lined tray for easy clean up. Pop into oven for fifteen minutes or until golden.

Remove from oven and cool slightly. Try not to eat too much before it makes it to the salad bowl…

Combine with the pomegranate and rocket leaves. Drizzle with olive oil and a squeeze of fresh lemon juice. Eat with gusto.

PS: If you want to serve this as a cold salad let the cauliflower cool completely before combing with the rocket and pomegranate so that the rocket doesn’t get all sad and wilted.

PSS: OMG, I have missed cooking!!!