- 1 small_piece (1kg) cauliflower, cut into 1.5cm (3/4-inch) florets
- 2 tablespoon olive oil
- 6 medium_piece (1kg) quails, butterflied
- 2 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh thyme leaves
- 2 tablespoon pomegranate molasses
- 2 (260g) lebanese cucumbers, diced
- 1 medium_piece (170g) red onion, chopped finely
- 4 green onions (scallions), sliced thinly
- 1 1/3 cup flat-leaf parsley, chopped fresh
- 1/2 cup fresh mint, chopped
- 1 medium_piece (320g) pomegranate, seeds removed
- 1/4 cup (60ml) lemon juice
- 1/4 cup (60ml) extra virgin olive oil
- 1/2 teaspoon honey
- 1Preheat oven 220°C (200°C fan forced).
- 2Divide cauliflower between two large oven trays, drizzle each tray with 2 teaspoons of the olive oil. Season. Bake for 15 minutes or until browned well.
- 3Place quails on a large oven tray, sprinkle with spices, drizzle with remaining olive oil, season. Cook quails, skin-side down first, on a heated grill plate (or barbecue) over medium-high heat, for 3 minutes each side or until browned. Return quails to tray, top with thyme, drizzle with half the molasses. Bake for 8 minutes or until just cooked. Cover quail with foil, rest for 5 minutes.
- 4Meanwhile, place cauliflower in a large bowl with cucumber, onions, herbs and half the pomegranate seeds. Whisk juice, extra virgin olive oil and honey in a small bowl. Pour dressing over salad, toss gently to combine.
- 5Cut quails in half. Serve quail with cauliflower salad, drizzled with pan juices and remaining pomegranate molasses. Sprinkle with remaining pomegranate seeds.
To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water; the seeds will sink and the white pith will float. Quail is an excellent source of several of the B group vitamins, especially niacin with a single quail providing roughly half your daily requirement. Niacin plays a vital role in converting our food into energy and is essential for healthy skin and for nerves to function correctly.
The Latest from Australian Women's Weekly Food
- Classic rum ballsToday 4:29am
- Garlic breadToday 1:00am
- Chocolate and cherry bombe alaskaYesterday 11:55pm
- Garlic beef stir-fryYesterday 1:00pm
- Easy recipes with leeksYesterday 1:00pm
- Show-stopping Christmas recipes you'll be famous forYesterday 1:00pm
- Mouthwatering glazed Christmas ham recipesYesterday 1:00pm
- Fettuccine carbonaraYesterday 5:37am
- White ChristmasNov 22, 2020
- Perfect roast potatoesNov 22, 2020
- Baked chocolate and caramel cheesecakeNov 22, 2020
- Christmas fruit and spice friandsNov 22, 2020
- Classic boiled Christmas puddingNov 22, 2020
- Pork and fennel sausage rollsNov 22, 2020
- Best edible Christmas giftsNov 22, 2020
- Perfect pad thaiNov 20, 2020