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Recipe Detail Page
Cauliflower Brain Salad with Crimson Fruit Splatter
Autumn 2025
Make a craggy whole cauliflower “brain” the centrepiece of a seasonal, roasted vegetable salad. For even more of a Halloween effect, make a splash by splattering juicy crushed red pomegranate seeds overtop.
Makes 8 servings
1 head cauliflower
Salt for soaking
2 bunches multicoloured carrots, peeled
3 tbsp (45 mL) olive oil, divided
3/4 tsp (4 mL) kosher salt, divided
1 fennel head
1/4 tsp (1 mL) ground cumin
1/2 large pomegranate, seeded
1 to 1 1/2 cups (250 to 375 mL) labneh
1/4 cup (60 mL) pepitas (hulled pumpkin seeds)
DRESSING
1 large shallot
1/4 cup (60 mL) red-wine vinegar
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) kosher salt
1/4 cup (60 mL) olive oil
1. Preheat oven to 450°F (232°C).
2. Cut out core from cauliflower and discard. Clean cauliflower head by rinsing then placing in a bowl of water with a little salt. Let stand for 10 minutes then remove and wrap in a clean kitchen towel to dry thoroughly. Place carrots on a very large baking sheet, cutting any very thick ones in half lengthwise. Drizzle all carrots with 1 tbsp (15 mL) olive oil and sprinkle with 1/4 tsp (1 mL) salt. Toss to coat. Slice fronds from fennel then quarter the fennel bulb lengthwise. Cut most of the core leaving a little. Cut from the core outwards into 1/2‑inch (1-cm) slices. Push carrots to sides of baking sheet and add fennel to centre. Drizzle with 1 tbsp (15 mL) olive oil and sprinkle with 1/4 tsp (1 mL) salt. Toss to coat. Nestle dry cauliflower in centre of baking sheet over fennel and carrots. Drizzle with 1 tbsp (15 mL) olive oil and sprinkle evenly with 1/4 tsp (1 mL) cumin and salt. Rub all over.
3. Bake in centre of preheated oven until golden, 30 minutes. Shake pan halfway through roasting for even browning.
4. Meanwhile, prepare dressing by finely chopping shallots. Add vinegar. Sprinkle with sugar and salt. Let stand for 5 minutes. Slowly whisk in oil in a steady, thin stream until emulsified.
5. Add pomegranate seeds to a bowl. Use a spoon to crush seeds gently to release their juices.
6. Spread labneh over a large platter or divide between plates.
7. When vegetables are done, remove from oven. Arrange carrot-fennel mixture and roasted cauliflower over labneh on platter or plates. Spoon dressing over cauliflower. Sprinkle with pepitas and pomegranate seeds, splattering the pomegranate juice over the platter or plates. If serving on platter, stake a knife into centre of cauliflower head so guests can cut and serve themselves or divide between plates. Serve warm or, if making ahead, at room temperature.
Makes 8 servings
