Ingredients:

  • 500g cauliflower, cut into small florets
  • 400g broccoli, cut into small florets
  • 30ml extra virgin olive oil
  • 5g smoked paprika
  • 3g sea salt
  • 150g fresh pomegranate seeds
  • 60g toasted walnut halves, roughly crushed
  • 100g feta cheese, crumbled
  • 30g fresh mint leaves, torn
  • 45ml pomegranate molasses
  • 15ml apple cider vinegar
  • 10g Dijon mustard
  • 60ml extra virgin olive oil
  • 1 small shallot, finely minced
  • 2g freshly cracked black pepper

Instructions:

  1. Preheat your oven to 220°C (425°F) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the vegetables by cutting the cauliflower and broccoli into uniform, bite-sized florets to ensure even cooking.
  3. Place the florets on the baking sheet and toss with 30ml of olive oil, smoked paprika, and sea salt.
  4. Flash-roast the vegetables for 10 minutes until the edges are charred and savory, but the stems maintain a tender-crisp texture.
  5. In a small jar or bowl, whisk together the pomegranate molasses, apple cider vinegar, Dijon mustard, 60ml of olive oil, minced shallot, and black pepper to create an emulsified vinaigrette.
  6. Transfer the warm roasted vegetables to a large bowl and add the pomegranate seeds, crushed walnuts, crumbled cheese, and torn mint.
  7. Drizzle the dressing over the salad and toss gently with large wooden tongs until every floret is evenly coated. Serve immediately.