Roasted cauliflower salad

Roasted cauliflower salad

Insalata di cavolfiore

Sharing Puglia
Alicia Taylor

The rich fertile soil of the Tavoliere delle Puglie, the tableland south of the Gargano promontory, is one of the largest agricultural areas in Italy. The reason for this is because the area receives annual torrential rain, which is stored underground on the limestone bedrock. As a result, this creates the optimum environment for growing vegetables such as cauliflower. In this recipe, roasting the cauliflower brings out its intense flavour and the pomegranate molasses adds tartness.


Quantity Ingredient
1 cauliflower, broken into florets
1 small red chilli, thinly sliced
2 tablespoons dry breadcrumbs
extra-virgin olive oil, for drizzling
70g semi-dried tomatoes, sliced
70g toasted pine nuts
12 black olives, pitted
handful mint leaves, roughly torn
handful flat-leaf parsley, chopped
115g pomegranate seeds


Quantity Ingredient
60ml extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon pomegranate molasses


  1. Preheat the oven to 200°C.
  2. Put the cauliflower in one layer in a large, well-oiled baking dish. Season well with salt and freshly ground black pepper and add the chilli. Sprinkle with the breadcrumbs and drizzle with a little extra-virgin olive oil.
  3. Bake in the oven for 40 minutes or until golden, stirring halfway through cooking time.
  4. Transfer the cauliflower to a bowl and leave to cool slightly then add the tomatoes, toasted pine nuts, olives, mint, parsley and pomegranate seeds.
  5. To make the dressing, combine all the ingredients in a bowl or jar and stir or shake well.
  6. Pour the dressing over the salad and toss to combine. Drizzle over some extra-virgin olive oil and some more pepper. This salad is best eaten warm, or at room temperature.
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