Where there's smoke there's...a tasty salad.
For the dressing
2 tbsp smoked honey (or 2 tbsp honey and ¼ to ½ tsp liquid smoke, depending on strength)
1 tbsp horseradish cream (or one heaped tbsp freshly grated horseradish)
1 garlic clove, crushed
2 tsp apple cider vinegar
zest and juice of 1 lemon
½ cup olive oil
salt and pepper
For the salad
½ head of cauliflower broken into florets
½ tbsp olive oil
arils of ½ pomegranate
½ red onion, finely sliced
½ cup finely sliced manchego cheese (tip: use a peeler)
½ cup smoked almonds, roughly chopped
¼ cup chervil leaves, chopped
¼ cup flat leaf parsley leaves, chopped
1½ cups red-vein sorrel leaves, rinsed and coarsely torn
Combine the salad dressing ingredients in a jar and shake vigorously. Set aside for the honey to blend and emulsify with the other ingredients.
Preheat oven to 180C.
Place the cauliflower florets in a roasting tray, coat with the oil then roast in the oven until cooked through and lightly golden, about 30 minutes.
Allow to cool before adding to a large bowl with the remaining salad ingredients. Season generously with salt and pepper, add the freshly chopped herbs, and using your hands, toss to combine.
Drizzle over enough dressing to coat and toss gently to combine before turning onto a platter and serving immediately.