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Cauliflower Potato Cold Salad with Middle-Eastern Flavours

Summer is upon us. As usual, the desire to heat piping hot food has evaporated in the heat. Cold salads, smoothies, seasonal fruits and lots of yogurt are all that I'm craving for. While I love to make (and eat) Tandoori Cauliflower where partly blanched florets are marinated in a onion-tomato-ginge
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Ingredients Method Notes

Ingredients
  

  • 4 cups cauliflower medium sized florets
  • 1 potato large , peeled and cubed
  • 1 tsp salt
Dressing
  • 1/4 cup Tahini
  • 1 cup yogurt
  • 2 tbsps lemon juice
  • 1/2 tsp mint dried
  • 1/2 tsp black pepper powder
  • 1/2 - 1 tsp red chilli flakes or powder
  • 1 tsp salt Upto
  • Pinch sugar (optional)
For garnish
  • 1/4 cup pomegranate seeds
  • mint leaves Few
  • Pinch sumac (optional)
  • Pinch mint Za ' taar or dried

Method
 

  1. In a large pan, bring two cups of water to boil with 1 tsp salt. Add the washed cauliflower florets and cubed potatoes to this. Cover and cook till just tender, around 7 minutes or so. Drain immediately until dry and keep chilled until dressing is ready.
  2. Mix all ingredients for dressing in a medium sized bowl. Reserve a few spoons of dressing to pour over the top in the end.
  3. Remove the vegetables from the fridge and toss well with tips of fingers in the dressing until coated well.
  4. Arrange on a platter. Top with pomegranate, mint leaves, sprinkle dried mint, sumac and za'taar over this.
  5. Refrigerate until serving time.

Notes

P.S.
If you notice somewhat better pictures in this post, it is thanks to my new Canon EOS550D and the 50mm/1.8 lens. Any links for SLR newbies are welcome. This is my FIRST food shot with the new camera and it is therefore special to me :).