500 g of GALLO wholemeal hélices
1 small onion
80 ml of olive oil
Salt and pepper
1 handful of fresh parsley
10 g of mint
The seeds of a large pomegranate
1 teaspoon of ground cumin
2 teaspoons of lemon juice
Preheat the oven to 200ºC
Cut the cauliflower florets, put them in a bowl and mix with the cumin, olive oil, onion and season.
Mix well so the oil coats the vegetables and roast for 25 minutes, until the cauliflower is golden.
Meanwhile, cook the hélices in abundant boiling water with a pinch of salt.
Place the vegetables on a platter and mix with the cooked pasta, add lemon juice, parsley, mint and pomegranate seeds.
Serve the salad warm.