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Cauliflower, pomegranate and za'atar salad

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Cauliflower, pomegranate and za'atar salad

This mouthwatering Persian-inspired salad is simple to prepare and packed with punchy flavours! A perfectly light evening meal for the summer months ahead.


Serves 2 as a main, 4 as a side

1 - 2 cauliflower heads
2 spring onions (sliced)
1/2 red onion
Seeds of 1 pomegranate or a handful of chopped dates
Handful of pistachios (shelled and roughly chopped)
Handful each of mint and parsley (roughly chopped)
4 tbsp pomegranate molasses
Juice of 1 lemon (to taste)
Za'atar for sprinkling
Olive oil for drizzling
Sea salt and black pepper (to taste)


  1. Preheat the oven to 200 degrees and line a small roasting tin with baking parchment.
  2. Cut the cauliflower into florets, place on baking sheet and drizzle with 2 tablespoons of pomegranate molasses and some olive oil. Then add a good sprinkling of the za’atar, sea salt and pepper.
  3. Roast the cauliflower until it is cooked al dente – approximately 25 - 30 minutes. Half way through the cooking, turn the florets over so that all of the cauliflower is coated in the pomegranate molasses and za’atar mixture.
  4. Meanwhile, combine the diced red onion, sliced spring onions, the remaining 2 tablespoons of pomegranate molasses, the roughly chopped pistachios, the pomegranate seeds, roughly half of the lemon juice, and the olive oil, sea salt and pepper in a medium bowl. Set aside to allow the flavours to infuse.
  5. Roughly chop the herbs and set aside for later.
  6. Once the cauliflower is cooked, remove from the oven and set aside to cool a little. Once cool, add the florets to the bowl of mixed ingredients. Add the chopped herbs and toss through.
  7. Check the seasoning, adding more sea salt, pepper, lemon juice and olive oil if needed.

Serving suggestions/alternative ingredients:

  • Add some cooked chickpeas or cooked white quinoa to make this a main meal
  • Fig molasses can be used instead of pomegranate
  • Almonds or hazelnuts could be used instead of pistachios

Recipe written by Leiths teacher, Natalia Jacques. 

If you love this recipe, check out our brand new Ultimate Persian evening class on Thursday 21st September. 


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