Noki's Jewelled Cauliflower Salad

During my studies in Maastricht I have come into the luxury of having this most wonderful friend who enjoys introducing me to all the amazing dishes from her home back in Pakistan. This cauliflower salad is by far one of my favourites! Nokhez (like Lochness, but without the "L" the "N" at the beginning - small insider there) is a gifted cook and you can taste the love she puts into the delicious dishes. With her permission, I wanted to share this mouth-watering combination of sweet, sour and spicy with you.

For the Salad:

• 1 Cauliflower

• 3-4 tbsp Olive Oil

• 2 tsp Tumeric

• 2 tsp Garam Masala

• 1 tsp Chili Flakes

• Salt & Pepper

• 2 Pomegranate

• Handful of Cilantro

For the Sauce:

• 2 tbsp white Tahini

• 1 tsp Honey

• 3 tbsp Water

• Lime Juice

• Chili Flakes

• Salt & Pepper

Method:

1. Preheat your oven to 200°C.

2. Give the cauliflower a thorough wash. Dry it and cut it into its small florets. Place the cauliflower in a large bowl. In a small bowl, combine the olive oil with the tumeric, masala and chili flakes. Add salt and pepper to taste. Mix the cauliflower florets with the spice and oil mix. Bake in the oven for about 30 minutes, until soft and golden. Turn half-way.

3. To deseed a pomegranate without looking like you murdered someone in the kitchen after, fill a large bowl with water. Carefully use a large knife to make a large cross from the "crown" of the pomegranate. The cut should reach halfway down the pomegranate sides. Now hold the pomegranate under water, and pull it apart into quarters. A ripe pomegranate's seeds should come off easily; Simply use your fingers to carefully stroke over the seeds (underwater).

4. Once the cauliflower is ready, remove it from the oven and leave to cool for a few minutes.

5. In a small bowl, combine all ingredients for the sauce. Add the lime juice, chili flakes and salt & pepper to taste. If the sauce is still too thick to pour over the salad, add more water or lime juice.

6. Finally, mix the cauliflower and pomegranate in a large bowl. Roughly chop up the cilantro and add over the salad. Finally, drizzle over the sauce and enjoy!