Cauliflower, pomegranate and
quinoa salad
SERVES 4-6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS COOLING)Raw cauliflower adds both texture and bulk to salads. Combine
it with a base grain or seed – we’ve used quinoa here – add
some pomegranate, plenty of herbs and roasted nuts, and
it’s a meal full of crunch and freshness.1 small cauliflower (about
1kg), cut into florets and
thickly sliced
25 gm butter
25 gm plain flour
400 ml milk
1 tsp Dijon mustard
100 ml pouring cream
100 gm coarsely grated Gruyère
80 gm coarsely grated cheddar
50 gm finely grated parmesan
120 gm coarse sourdough
breadcrumbs
2 tbsp extra-virgin olive oil
Finely chopped flat-leaf
parsley (optional), to serve
1 Preheat oven to 200°C.
Blanch cauliflower in a large
saucepan of boiling salted
water (2 minutes; see cook’s
notes p152). Drain and leave
to steam dry, then transfer to
a 1.9-litre baking dish.
2 Meanwhile, melt butter in
a saucepan over medium
heat, add flour and stir until
sandy-coloured (2-3 minutes).
Add milk in a few batches,
whisking until smooth, then add
mustard, cream and cheeses
(except 2 tbsp each Gruyère and
parmesan) and stir until cheese
melts (2-3 minutes). Season
to taste then pour cheese
sauce over cauliflower.
3 Toss breadcrumbs in a
bowl with oil and scatter over
cauliflower with remaining
cheese. Bake until golden
and bubbling (40-45 minutes)
and serve hot.
Cauliflower
and cheese
SERVES 4-6 // PREP TIME 15 MINS
// COOK 1 HR
Three cheeses and added
crunch from crisp breadcrumbs
elevate an all-time classic.
100 gm (½ cup) quinoa
1 small cauliflower (about
1kg), finely chopped
1 cup each coarsely chopped
mint, flat-leaf parsley,
coriander and chives
Arils from ½ pomegranate
Juice of 2 lemons (or
to taste)
80 ml (1⁄3 cup) extra-virgin
olive oil
2 tbsp coarsely chopped
roasted almonds
2 tbsp coarsely chopped
roasted walnuts
¼ preserved lemon rind,
finely chopped
1 small garlic clove,
finely chopped1 Cook quinoa in a large
saucepan of boiling water
until tender (6-8 minutes).
Drain and cool (15 minutes).
2 Combine remaining
ingredients in a large bowl,
add quinoa, toss to combine,
season to taste and serve.➤Cauliflower salad
Bowl from Lightly.
Tiles from Di Lorenzo
(used throughout).
Linen napkin from
Hale Mercantile Co
(used throughout). All
other props stylist’s
own. Stockists p152.
Cauliflower and
cheeseAll props
stylist’s own.
PREVIOUS PAGES
Roasted cauliflower
Platter from Batch
Ceramics. Tumbler from
Jardan.Cauliflower
soupBowls from
Batch Ceramics. Glass
from Jardan (used
throughout). Tiles from
Surface Gallery (used
throughout). All other
props stylist’s own.
Stockists p152.