1 large cauliflower, core removed and broken into florets
150 ml maple syrup
6 tbsp. white wine vinegar
1 heaped tsp curry powder
100 g shelled pistachio nuts, roughly chopped
100 g toasted flaked almonds
100 g chopped dried apricots
80 g pomegranate seeds
1 bunch of spring onions, trimmed and sliced
3 tbsp. chopped fresh mint leaves
3 tbsp. chopped fresh coriander leaves
cracked black pepper to serve
1. Place cauliflower into a large food processor and blitz. To make the dressing, heat a frying pan over a medium heat, add the maple syrup, vinegar and curry powder.
2. Stir for 1 to 2 minutes then take off the heat. Pour this mixture over the cauliflower and stir in the pistachio nuts, almonds, dried apricots, pomegranate seeds, spring onions and herbs.
3. To serve, pile the cauliflower salad onto a large serving platter.