Kikorangi, Cauliflower & Pomegranate Salad

Name: Kikorangi, Cauliflower & Pomegranate Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 PEOPLE Servings
Ingredients: 125g Kikorangi half moon - finely sliced and crumbled; 1 cauliflower head, cut into florets; 2 Tbsp olive oil; 1 Tbsp dukkah; 1 cup flat leaf parsley, stalks removed; 1 cup mint, stalks removed and roughly torn; 1 pomegranate, shucked and strained; 1/2 cup cup pine nuts, toasted; 2 Tbsp tahini; 2 Tbsp lemon juice; 1 cup natural, unsweetened yoghurt; 1 clove garlic, crushed

Made with

A crowd stopping cauliflower salad, erupting with pomegranate seeds and our alluring kikorangi.

Prep Time

10 MINS

Cook Time

20 MINS

Serves

6 PEOPLE

Ingredients

125g Kikorangi half moon - finely sliced and crumbled
1 cauliflower head, cut into florets
2 Tbsp olive oil
1 Tbsp dukkah
1 cup flat leaf parsley, stalks removed
1 cup mint, stalks removed and roughly torn
1 pomegranate, shucked and strained
1/2 cup cup pine nuts, toasted

Dressing Ingredients

2 Tbsp tahini
2 Tbsp lemon juice
1 cup natural, unsweetened yoghurt
1 clove garlic, crushed

Method

Bring a large pot of water to the boil, drop in cauliflower and blanch until almost soft.
Strain and set aside. Over a high heat bring a large skillet with olive oil to heat.
Throw in drained cauliflower and shake occasionally, allowing them to char.
Meanwhile, make dressing by combining all ingredients in a large bowl and whisking – season to taste.
Place cauliflower on a large platter and scatter with parsley, mint, pine nuts, pomegranate, Kapiti Kikorangi cheese and dukkah before drizzling with dressing.