Grilled Quail With Cauliflower And Pomegranate Sala

Name: Grilled Quail With Cauliflower And Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs cauliflower, cut into small florets; 2 tbsp olive oil; 6 None quails, butterflied; 2 tsp ground coriander; 1 tsp ground cinnamon; 1 tbsp fresh thyme leaves; 2 tbsp pomegranate molasses; 1 None cucumber, diced; 1 None red onion, finely chopped; 4 None green onions, thinly sliced; 1/2 cup chopped fresh flat-leaf parsley; 1/2 cup chopped fresh mint; 1 None pomegranate, seeds removed; 1/4 cup lemon juice; 1/4 cup extra virgin olive oil; 1/2 tsp honey

Servings: persons

2 lbs cauliflower, cut into small florets
2 tbsp olive oil
6 None quails, butterflied
2 tsp ground coriander
1 tsp ground cinnamon
1 tbsp fresh thyme leaves
2 tbsp pomegranate molasses
1 None cucumber, diced
1 None red onion, finely chopped
4 None green onions, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1 None pomegranate, seeds removed
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1/2 tsp honey

1
Preheat the oven to 400u00b0F.
2
Divide cauliflower among two large baking pans. Drizzle each pan with 2 tsp of the olive oil. Season. Roast for 15 mins or until well browned.
3
Heat a grill pan on medium-high heat or preheat the grill to medium. Place quails on a large baking pan. Sprinkle with spices and drizzle with remaining olive oil. Season. Grill quails, skin-side down first, for 3 mins each side or until browned. Return quails to baking pan. Top with thyme and drizzle with half the molasses. Bake for 8 mins or until just cooked. Cover quail with foil; let stand for 5 mins.
4
Meanwhile, place cauliflower, cucumber, onions, herbs and half the pomegranate seeds in a large bowl. Whisk lemon juice, extra virgin olive oil and honey in a small bowl. Pour dressing over salad; toss gently to combine.
5
Cut quails in half. Serve quail with cauliflower salad. Drizzled with pan juices and remaining pomegranate molasses. Sprinkle with remaining pomegranate seeds.

1409

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs cauliflower, cut into small florets, 2 tbsp olive oil, 6 None quails, butterflied, 2 tsp ground coriander, and more.

Yes, Grilled Quail With Cauliflower And Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Quail With Cauliflower And Pomegranate Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions