This recipe is inspired from Yotam Ottolenghi - who certainly knows his way around all Mediterranean flavors. I was skeptical when I saw he uses half raw, and half roasted cauliflower for this salad. I generally do not like raw cauli, makes my tum hurt, but I trusted him here and liked that it gave a gentle nudge of texture. It is tough to find fresh poms year round, so another sweet/tart option like dried cherries will work here if you can’t find them, or dates would also be delicious!

You could add cooked lentils or a grilled protein of choice along here to fill it out.