A Thai-inspired, Paleo friendly salad that’s perfect for the holiday season because of its festive colours and wonderful flavours. It’s mildly spicy, gluten-free, and makes a hearty vegetarian main course salad or the perfect side dish for grilled meat or seafood. You can also crumble in some feta, but it is very delicious just as it is.
- Preheat oven to 200C/400F. Combine cauliflower florets, red curry paste and olive oil in a large bowl.
- Place the cauliflower in a large oven tray lined with baking paper and roast for 40 minutes or until cooked through and charred. Taste and season with sea salt.
- Add in pomegranate seeds and crispy chickpeas. Scatter the chopped parsley over and serve.