May convert a few cauliflower-haters...
For 2 people
1 large cauliflower
3 tablespoon olive oil
100 g quinoa
3 springs of parsley
Seeds from 1/4 of pomegranate
20 g almond flakes
For the dressing
1 teaspoon pomegranate molasses
1 teaspoon white wine vinegar
1 garlic clove
4 tablespoons extra virgin olive oil
Preheat the oven to 190C.
Cut cauliflower into florets. Place the florets on a baking tray and drizzle with the olive oil. Season with salt and black pepper and toss in the oil to coat.
Transfer in the oven and cook for 25 minutes, turning the cauliflower halfway through.
Meanwhile wash the quinoa and cook it as per packet instructions. Once cooked drain off any excess water.
Poor in a bowl all the dressing ingredients and mix with a fork.
Heat a frying pan medium heat. Add the almond flakes and lets them cook for 5 minutes or until golden browned.
Chop the parsley.
Put the cooked cauliflower and quinoa into a serving plate. Drizzle with the dressing and fold in the chopped parsley. Scatter over the pomegranate seeds and almond flakes to serve.