Roasted Cauliflower Salad

Ingredients
1 head cauliflower
2 teaspoons cumin
2 teaspoons ground
coriander seeds
1/2 teaspoons salt
2 tablespoons
olive oil
(plus extra for serving)
1/2 red capsicum
1 cup flat leaf parsley
1 tablespoon mint leaves
Seeds from 1/2
pomegranate
1 lemon (juice & zest)
Method
Preheat oven to 200ºC
Cut up cauliflower into florets, rinse and leave to dry.
Once dry, place florets in roasting tray. In a small bowl, combine cumin, coriander seeds, salt and olive oil. Brush these spices all over the cauliflower florets so they are evenly coated. Spread florets out so they are not overlapping in roasting tray.
Place in oven to roast for 20 minutes (turning once half way through)
In the meantime, coarsely chop parsley & mint. Dice up capsicum into 1 cm cubes, zest & juice one lemon & deseed 1/2 a pomegranate. Set all these aside.
Remove cauliflower florets from oven and set aside to cool slightly.
Place florets in a serving dish. Add all ingredients to this dish, including lemon juice & zest.
Serve with labneh & tarator and a drizzle with some more extra virgin olive oil before serving.
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