1 head of cauliflower, broken into florets
1 heaped tsp each:
1 tbsp each:
freshly ground cumin
Tahini yoghurt and black garlic dressing
800g plain yoghurt
160ml pomegranate molasses
½ cup black garlic cloves (loosely packed)
3-5 tablespoons tahini (or to taste depending on potency of tahini)
2 tablespoons rapeseed oil (or flavourless oil)
Salt and pepper to season
2 tsp fresh lemon juice
½ tsp finely grated lemon zest
500g wild rice blend (wild rice, brown rice)
1 red onion sliced on a mandolin
¾ cup currants
½ cup medjool dates, deseeded and thinly sliced
½ cup each:
nigella seeds to serve
Preheat the oven to 200C fan forced.
Combine the spices and half the oil in a large bowl. Add the cauliflower, season and toss thoroughly to coat. Tip onto baking tray and roast for 10-15 minutes, stirring occasionally. The cauliflower should still have a slight crunch. Set aside to cool.
Bring vegetable stock to the boil, add wild rice blend and cook until al dente – up to 30 minutes. Strain and set aside to cool, fluffing occasionally with a fork to prevent grains sticking to each other.
To make the dressing, add all ingredients to a blender and blitz until garlic is fully incorporated. If dressing emulsifies, thin with water or stock. Season to taste.
To assemble, add the cooled cauliflower and rice blend to a bowl. Stir gently to combine. Carefully add the herbs and remaining salad ingredients. Gradually add the dressing, you want enough to coat the grains without drowning the herbs. Alternatively you could serve with dollops of the tahini yoghurt.