Ingredients

• 1/2 small head of cauliflower, cut into florets
• 1 teaspoon finely grated ginger
• 1 orange (zest from the whole one, juice pressed from half, flesh of the other half peeled of membranes)
• pinch of chili flakes or fresh chili finely chopped
• 1/4 cup sake or white wine, optionally plum wine
• 1 and 1/2 tablespoons honey or agave/maple syrup
• 1 tablespoon extra virgin olive oil
• 1 small pomegranate - extracted seeds

Optionally:

• toasted almond flakes
• fresh cilantro

Preparation

1. Place cauliflower florets in a wide pot, cover with cold water, salt and bring to a boil. Cook for about 3 more minutes, drain, discard water and return cauliflower to the pot.
2. Add ginger, orange juice, orange zest, chili, wine, honey and olive oil to the cauliflower. Bring to a boil. Cook until the cauliflower is soft for about 7 minutes.
3. Remove the cauliflower with a slotted spoon and transfer to a salad bowl. Cook the remaining sauce over higher heat for about 7-10 minutes or until it becomes thick. Meanwhile, extract the pomegranate seeds.
4. Add orange pieces to the cauliflower in the bowl, pomegranate seeds, pour sauce over and serve. Optionally, you can sprinkle with toasted almond flakes and cilantro.