To make dressing, whisk 60 ml olive oil with hazelnut oil, vinegar, honey and pomegranate molasses until combined. Set aside.
Heat remaining 2 tbs olive oil in a large frying pan over high heat. Add cauliflower and cook, stirring occasionally, for 10 minutes or until golden. Stir in garlic and cinnamon. Cook for a further 30 seconds or until fragrant.
Combine cauliflower, nuts, pomegranate seeds and herbs. Gently toss with dressing.
* Hazelnut oil is available from delis and health and specialist food shops.
* Pomegranate molasses is available from delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens
Heat remaining 2 tbs olive oil in a large frying pan over high heat. Add cauliflower and cook, stirring occasionally, for 10 minutes or until golden. Stir in garlic and cinnamon. Cook for a further 30 seconds or until fragrant.
Combine cauliflower, nuts, pomegranate seeds and herbs. Gently toss with dressing.
* Hazelnut oil is available from delis and health and specialist food shops.
* Pomegranate molasses is available from delis and Middle Eastern food shops.
As seen in Feast Magazine, Issue 16, pg74.
Photography by John Laurie & Brett Stevens
