Grilled Quail With Cauliflower And Pomegranate Salad

• 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 400u0b0F.
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.

cauliflower, olive oil, ground coriander, ground cinnamon, thyme, molasses, cucumber, red onion, green onions, parsley, fresh mint, pomegranate, lemon juice, extra virgin olive oil, honey

Taken from recipes-plus.com/api/v2.0/recipes/33840 (may not work)