Cauliflower, Pomegranate, and Pistachio Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Description
A cauliflower salad with mixed raw and roasted cauliflower, pomegranate, and pistachios. Topped with a lemon olive oil dressing and with plenty of herbs, this is a simple, hearty salad for the winter months. From Ottolenghi Simple by Yotam Ottolenghi. Reprinted with permission from Ottolenghi Simple, © 2018 by Yotam Ottolenghi. Published by Appetite by Random House.
Ingredients
- 1 extra large cauliflower ~800 grams or 10.6 oz.
- 1 small onion roughly sliced, ~130 grams or 4.5 oz.
- 80 ml (⅓ cup) olive oil
- sea salt
- 25 grams (1 ¼ cups) parsley roughly chopped
- 10 grams (½ cup) mint roughly chopped
- 10 grams (½ cup) tarragon roughly chopped
- ~80 grams (½ cup) pomegranate seeds from ½ medium pomegranate
- 40 grams (⅓ cup) shelled pistachios lightly toasted and roughly chopped
- 1 teaspoon ground cumin
- 1 ½ tablespoons lemon juice
Instructions
- Preheat the oven to 220°C (425°F).
- Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 ¼ inches/3 cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tablespoons of oil and ½ teaspoon of salt, then spread out on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.1 extra large cauliflower, 1 small onion, 80 ml (⅓ cup) olive oil, sea salt
- Once cool, put the roasted vegetables into a large bowl with the 3 tablespoons/50ml oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice, along with ¼ teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.25 grams (1 ¼ cups) parsley, 10 grams (½ cup) mint, 10 grams (½ cup) tarragon, ~80 grams (½ cup) pomegranate seeds, 40 grams (⅓ cup) shelled pistachios, 1 teaspoon ground cumin, 1 ½ tablespoons lemon juice, sea salt
Notes
• The headnote states that if you want to get ahead, roast the cauliflower up to 4-6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
Nutrition
Serving: 1 | Calories: 357kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Sodium: 197mg | Fiber: 6g | Sugar: 5g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.