Jewish Cookery | Kosher Recipes | Spiced Cauliflower & Pomegranate Tabbouleh

Ingredients

• 1 large cauliflower (approx. 650g trimmed weight) – cut into florets
• 1 teaspoon dried coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried cumin
• 1 teaspoon ground cinnamon
• Sea salt and freshly ground pepper
• 2 tablespoons extra virgin olive oil
• 25g fresh parsley – roughly chopped
• 25g fresh mint – leave whole, remove stalks
• Juice of 2 lemons
• Zest of 1 lemon
• 2 spring onions – sliced diagonally
• 4 radishes – thinly sliced
• Garnish: 3 tablespoons fresh pomegranate seeds