For the salad
2kg cauliflower florets (168320)
1 tbsp olive oil (35683)
6 spring onions , chopped (165762)
2 garlic cloves , crushed (169105)
1 red chilli , finely chopped (165067)
1 tbsp ground cumin (172910)
2 lemons , zested and juiced (165120)
100g chopped parsley (165576)
100g chopped mint (165149)
1 punnet of pomegranate seeds or 1 whole pomegranate (167150)
For the tahini sauce
75g natural yogurt (47442)
1 tbsp tahini (63052)
1 tsp ground cumin (172910)
1 lemon , juiced (165120)
1 tsp agave syrup
50g chopped coriander (165072)
First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
Put BF Cauliflower florets in a food processor in two batches and blitz for a few secs until it looks like rice.
Heat the oil in a large, non-stick frying pan and gently fry half the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds, remainder of the spring onion and herbs, and serve with the tahini sauce on the side.