Yotam Ottolenghi’s cauliflower, pomegranate and pistachio salad
1 large cauliflower
1 medium onion, roughly sliced
80ml olive oil
25g parsley, roughly chopped
10g mint, roughly chopped
10g tarragon, roughly chopped
Seeds from ½ medium pomegranate
40g pistachio kernels, lightly toasted and roughly chopped
1 tsp ground cumin
1 ½ tbsp lemon juice
1. Preheat the oven to 200°C fan.
2. 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.
3. Once cool, put the roasted vegetables into a large bowl with the 50ml of 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 (Ebury Press)
Photography by Jonathan Lovekin