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Cauliflower, Pomegranate and Pistachio Salad

An easy recipe that's as good on its own as it is served alongside some roast chicken or lamb. Ottolenghi making healthy eating bearable once again.

Cauliflower, Pomegranate and Pistachio Salad

Serves 4

I N G R E D I E N T S

1 large cauliflower (800g)
1 medium onion, roughly sliced (130g)
80ml olive oil
25g parsley, roughly chopped
10g mint, roughly chopped
10g tarragon, roughly chopped
seeds from ½ medium pomegranate (80g)
40g pistachio kernels, lightly toasted and roughly chopped
1 tsp ground cumin 1½ tbsp lemon juice salt 

M E T H O D

Preheat the oven to 200°C fan.

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. 

Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. 

Toss gently, just to combine, then transfer to a platter and serve.

Extracted from Ottolenghi Simple by Yotam Ottolenghi, Tara Wigley and Esme Howarth (Ebury Press, £25) Photography by Jonathan Lovekin