Roasted Cauliflower Pomegranate Fattoush Salad

by Chef Travis Swikard

Total Prep Time

Over an hour



Degree of Difficulty



POM Molasses
3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)
¼ cup sugar
juice from 1 lemon

Tahini Tarator
3 tablespoons POM Molasses
1 cup tahini1 cup plain Greek yogurt
1 cup water
juice from 1 lemonsalt

Cauliflower Fattoush Salad
¼ cup arils from POM Wonderful Pomegranates (or ¼ cup POM POMS Fresh Arils)
2 heads cauliflower, cut into 1"–2" floretssalt
1 cup olive oil2 shallots, with skin
3 rounds small pita bread (approximately 8"), cut into triangles
2 tablespoons ground sumac
¼ cup red wine vinegar
juice from 1 lemon
¼ cup green pepperoncinis
¼ cup preserved lemon, cut into thin strips1 head of celery, trimmed and cut into thin slices, yellow leaves
picked and reserved
1 cup walnuts, toasted and rough chopped
1 small bunch parsley, leaves only 


POM Molasses:
Prepare fresh pomegranate juice, if necessary.* Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Tahini Tarator:
In a medium mixing bowl, whisk together 3 tablespoons POM Molasses with the tahini, Greek yogurt and water. Season with salt and lemon juice.

Cauliflower Fattoush Salad:
Preheat oven to 400°F. Prepare fresh pomegranate arils, if necessary.**
In a large mixing bowl, toss the cauliflower florets with salt to taste, and a drizzle of olive oil to coat. Spread the florets on a baking sheet and roast in the oven for 10–15 minutes or until the cauliflower is golden brown. Set aside. Place the shallots in a small saucepot with enough olive oil to cover, and cook on low heat. The oil should be very warm, but not hot. Cook for about 20 minutes, or until the shallots are very soft. Remove from the heat and let cool in the oil. When cool enough to handle, remove the skin and set aside the flesh of the shallot. Reserve the oil. Turn the oven to 325°F.  
On a baking sheet brushed with olive oil, arrange the triangles of pita bread and brush the tops with more olive oil.  Sprinkle with salt and 1 tablespoon of sumac, then bake for 7–12 minutes, or until crispy and golden. Set aside. In a blender, combine the shallot flesh, remaining sumac, red wine vinegar, lemon juice and ¾ cup of the oil used to cook the shallots to make the vinaigrette. Season to taste with salt. In a large bowl, gently toss the roasted cauliflower, green pepperoncinis, preserved lemon, sliced celery, yellow celery leaves, arils, walnuts and parsley. Season with salt to taste. Dress the roasted cauliflower salad with the vinaigrette. With a large spoon, spread the Tahini Tarator on the bottom of the plate in an arc. Place the salad in the middle and top with 3–4 crispy pita bread triangles.

*For 3 cups of juice, cut 6–9 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¼ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 


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