Rosa Flanagan: Pomegranate Cauliflower and Seedy Kale Salad

Rosa Flanagan of the Two Raw Sisters is serving up a delicious salad – perfect to take along to a long weekend gathering. 

Serves: 6   

Time: 40 minutes   

 

Ingredients: 

• 1 cauliflower, cut into florets   
• 2 tbsp cooking oil   
• 1 tbsp pomegranate molasses   
• 1/2 tsp sea salt   
• 1/2 cup quinoa   
• 1 cup water   

  

Quick Pickled Red Onion   

• 1 red onion, finely sliced   
• 3 tbsp apple cider vinegar   
• ½ tsp sea salt   

  

Pomegranate Lemon Oil   

• 3 tbsp extra virgin olive oil   
• 1 tbsp pomegranate molasses   
• Zest and juice of 1 lemon   
• ¼ tsp sea salt   

  

To Serve   

• 3 stalks kale, stalks discarded and leaves finely chopped   
• 1 cup herbs, chopped   
• ¾ cup seeds, toasted   

  

Method:   

1. Preheat the oven to 200C.   
2. Place the cauliflower on a baking tray and toss with cooking oil, pomegranate molasses, and sea salt. Place in the oven and cook for 30-35 minutes or until golden and crispy in parts.   
3. While the cauliflower is roasting, make the other components.   
4. For the quinoa, add the quinoa and water to a pot. Bring to a boil, then reduce to a simmer and cook for 7 minutes. Once cooked, remove from the heat.   
5. For the pickled red onion, add the onion, vinegar and salt to a small bowl. Toss together and allow to pickle for at least 5-10 minutes.   
6. For the pomegranate lemon oil, add all ingredients to a cup and mix to combine.   
7. When you are ready to serve, add the cooked quinoa, cauliflower, kale, herbs, seeds, pickled red onion, and drizzle over the pomegranate lemon oil to a big salad bowl. Gently toss to combine.   
8. Store any leftover salad in an airtight container, in the fridge for up to 4 days. 

 

Simple Swaps / Additions   

• Great work lunch salad, just leave out the herbs and add fresh each day.   
• Add any other vegetables in addition or in replacement of the cauliflower e.g. kumara, eggplant, fennel, capsicum, zucchini, broccoli, pumpkin, potato.   
• Quinoa for any other grain e.g brown rice, orzo pasta, millet.   
• Instead of pickling the red onion, add to the roasting tray with the vegetables.   
• If you don’t have pomegranate molasses, leave it out. We use and recommend the brand, Lebanon Gardens.   
• Kale for any other greens e.g rocket, silverbeet, watercress, cos lettuce or spinach.   
• Seeds for any other seed or nut e.g sesame seeds, almonds or walnuts.   
• Delicious served with avocado chunks and a side of protein such as halloumi, falafels, tempeh, salmon, chicken, lamb or beef.   

LISTEN ABOVE 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Tame podcast
from News Talks at be.

Speaker 2 (00:12):
You with Jack Tame. Okay, pop quiz. What do the
bubble firing pistol shrimp and the invisible glass frog have
in common? I'm guessing first of all, you've never heard
of either, and second of all, that's kind of the
point of this amazing new documentary we're going to tell
you about after ten o'clock this morning. So if you
finished Franchesca's films, this could be a great option. The

(00:33):
show is called Underdogs. It's like a nature documentary, but
it looks at animals that are kind of misfits or
haven't really been covered in a traditional David Attenborough style.
Here's the lion hunting the gazelle kind of story. So
we're going to tell you a bit more about that
show after ten o'clock this morning. Right now, though, Rose
of Flannagan, one of the two Raw Sisters, is with
us Kilder.

Speaker 3 (00:52):
Hey, Jack, how are you.

Speaker 2 (00:53):
I'm so well, thank you and really excited about your
recipe recipe this morning because this is perfect if you
were heading along to a long weekend gathering a pomegranite,
coliflower and seedy kale salad.

Speaker 3 (01:05):
Absolutely it is, yeah, super super easy. You can whip
it up in next to no time. And what I
love about it is that you can make it in advance,
so all you need to do. We'll get into the
recipe because I'm sure everyone will want to make it
today or for the rugby flyers. So we've got the cauliflowers,
So the coulieflowers roasted up. Not sure if you've used

(01:27):
pomegranate the lysis before it a bit of a secret ingredient.
Drizzle that over your cauliflower flourettes on the baking trays
from cooking oil, sea salt. Toss that together and we
put that in the oven at two hundred degrees for
about thirty to thirty five minutes. Feel free to add
any other vegews in there as well, and then we
cook up some quinoa. So we're all about being intelligently

(01:49):
lazy in the kitchen. So while your couliflower's roasting, put
your kinoa in the pot with the water. Put that
away while your kilmore and your cauliflower roasting. We've got
some quick pickled red onion, so easy. Just thinly slice
your red onion up and you can use any other vgice.
You could do carrots or what else, even thinly sliced cauliflower,

(02:13):
as well as delicious with some apple cider vinegar or
any other red wines, with red wine vinegar, white wine vinegar,
sea salt, and stir that all together and just let
that pickle away and then it'll be ready by the
time you come to plate. We've also got a pomegranate
lemon oil, so that's just got some extraversion olive oil,

(02:34):
more pomegranate malaspus, the vests and juice of a lemon,
and some sea salt. So just add all of those
ingredients into a bowl and mix it together. And then
once you've got all your components ready, so your roasted cauliflower,
your cooked kim while your quick pickled red onion, your
pomegranate lemon oil. It sounds like a lot, but honestly,
all of them are so simple to prepare. Pretty much

(02:55):
just add everything into a bowl. So we add our
roasted cauliflower into the bowl. The kiinoa. We've got some kale,
so thinly sliced kale leaves, got some fresh herbs in there.
Just use whatever you prefer and have it home. We've
got some toasted seeds and your red onion, your pomegranate,
lemon oil, and toss it all together and you can
make that two to three hours in advance. But put

(03:17):
it in a snap pop container, easy to transport if
you're going to a friends or in a bowl, cover
it with a teatowel, clean teatail and then transport it
if you're going out as well.

Speaker 2 (03:29):
That sounds so yum. And I'm a huge fan of
pomegranate molasses. Can I just say this recipe could not
have come at a better time for me personally? I
don't know how many of our listeners are currently staying
with their persian in laws, who of course have basically
nothing in their cupboards but for pomegranate molasses. And so
I can work this out. I'll tell you what. I
Am just going to be the son in lawd you
know of dreams.

Speaker 3 (03:51):
Mate, Well, a lot of people actually ask where we
get our pomegranate molasses from. You can find it in
the international section of your supermarkets, so yeah, I know
New World definitely has it. Lebanon Gardens is the brand
that we and what the markets generally have so gone
check out your international section of just this market to find.

Speaker 2 (04:12):
Some Yeah, and you guys have got some great little
alternatives things you can swap in, right, So for stuff
that's seasonal or maybe not quite as seasonal, but you
could replace a coulieflower with kermita or eggplant, capsicum, zucchini,
anything like that. And you could do that with a
few other things, like what could you swap for the
keenwa if you're not a huge keen wa fan?

Speaker 3 (04:31):
Absolutely so brown rice also past the millet's a great
gluten free grain. Volgle eat that's the Middle Eastern inspired grain.
So you can swap anything out. And Margot and I
we really encourage you guys just use what you've got
at home and don't feel like you have to gone
by every single ingredient at hot that the recipe calls for. So,
as you said, vegas can be substudent in, out, in

(04:54):
and out. We've got our grains. If you don't have
a red onion, put it, yeah, just leave it out
all together. As I said, you can use a carrot.
You can use thinly sliced coulieflour.

Speaker 2 (05:05):
Or something like that too.

Speaker 3 (05:06):
It is exactly it's just a great chance to just
stet creative and use what you've got. And Margol and
I we always like to serve obviously a salad. We
encourage you to serve it with your choice of protein
as well, so something like a slow cooked land leg,
some steak, salmon, chicken filaffles if you're vegetarian. It all

(05:27):
works really well, so good.

Speaker 2 (05:29):
Hey, thank you so much for Roser. That does sound
amazing talking. Yeah, happy Matadiki weekend. We will catch again
very soon. Rosa Flanagan. She is one of the Two
Raw Sisters. We'll make sure that that recipe is up
at newstorkszb dot co do on his zend. But of
course you can find heaps of amazing delicious recipes on
the Two Raw Sisters app. Just search too Raw Sisters

(05:51):
for more.

Speaker 1 (05:51):
From Saturday Morning with Jack Tame, listen live to News
Talks B from nine am Saturday, or follow the podcast
on iHeartRadio