3tbspvegetable oilplus 2 tbsp for drizzling over the cauliflower
Preheat the oven to 400 F/ 200 C/ gas mark 6. Roughly chop up the cauliflower, spread out on top of a baking tray lined with parchment paper,, season with salt and cayenne pepper and drizzle with oil (2 tablespoons). Bake for 20-22 minutes, turning over half way. Remove from the oven and set aside.
Combine all the dressing ingredients and stir thoroughly until smooth.
In a large bowl combine the roasted cauliflower (warm or cooled) with the dressing. Scatter over the pomegranate seeds and cilantro, stir, adjust the seasoning if needed and serve.
Cauliflower: Chop the cauliflower into large chunks or smaller pieces if you prefer. Use a large baking sheet to ensure the cauliflower pieces have plenty of room to roast evenly.
Herbs: I used cilantro but parsley, chives, tarragon or thai basil would work well too.
Spices: I used cumin and turmeric but you could add ground coriander or some garam masala. Alternatively use your favourite curry powder instead.
Serving: This roasted cauliflower salad can be enjoyed warm or chilled. If you are planning to serve it chilled it's absolutely fine to roast the cauliflower ahead. Just refrigerate it, covered (for up to 2 days), until you are ready to use it. If you are serving it hot combine it with the dressing and pomegranate straight from the oven.
Dressing: The simple yogurt dressing can also be made ahead and refrigerated (for up to 3 days) until you are ready to use it.