1 large cauliflower

150ml maple syrup

6tbsp white wine vinegar

1 heaped tsp of curry powder (eg Tikka)

100g shelled pistachios, roughly chopped

100g toasted flaked almonds

100g dried apricots, roughly chopped 

80g pomegranate seeds

1 bunch spring onions, trimmed and sliced

3tbsp chopped fresh mint leaves

3tbsp chopped fresh coriander leaves

Salt and black pepper to taste


Place cauliflower into a large food processor and blitz until it resembles couscous. You may have to do this in a couple of stages if it's a big cauliflower. **Don't go as far as to make it a sludgy mess**.


To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.


Stir for 1-2 minutes then take off the heat. 


Pour this mixture over the cauliflower and - with a fork - stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.


To serve pile the cauliflower salad onto a large platter or big bowl.

< Back to Recipies