Grilled Quail With Cauliflower And Pomegranate Salad - cooking recipe

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

Preparation

Preheat the oven to 400\u00b0F.
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.
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.
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.
Cut quails in half. Serve quail with cauliflower salad. Drizzled with pan juices and remaining pomegranate molasses. Sprinkle with remaining pomegranate seeds.