Cauliflower, Pomegranate, and Pistachio Salad
March 11, 2020
This Cauliflower, Pomegranate, and Pistachio Salad is so easy to make. It's from Yotam Ottolenghi Simple. You roast grated and cut up florets of cauliflower and toss it with lemon juice, pomegranate seeds, and pistachios.
- Prep: 25 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
1 extra-large cauliflower (about 1¾ pounds)
5 tablespoons olive oil, divided
½ teaspoon kosher salt, divided
1¼ cups fresh parsley leaves, coarsely chopped
½ cup fresh mint leaves, coarsely chopped
½ cup fresh tarragon leaves, coarsely chopped
Seeds from ½ medium pomegranate (mounded ½ cup)
⅓ cup shelled pistachios, lightly toasted and coarsely chopped
Directions
1Arrange a rack in the middle of the oven and heat to 425℉.
2Line a rimmed baking sheet with parchment paper; set aside. Coarsely grate a third of the cauliflower florets into rice-size pieces and set aside in a bowl.
3Break the remaining cauliflower into florets about 1¼ inches wide, and place in a large bowl. Add the onion and any cauliflower leaves. Drizzle with 2 tablespoons of the oil, sprinkle with ¼ teaspoon of the salt, and toss to combine. Transfer to the baking sheet and spread into an even layer.
4Roast until cooked through and golden brown, about 20 minutes. Remove from the oven and set aside to cool.
5Transfer the roasted vegetables to a large bowl. Add the reserved grated cauliflower, parsley, mint, tarragon, pomegranate seeds, pistachios, lemon juice, cumin, remaining 3 tablespoons oil, and remaining ¼ teaspoon salt. Toss gently just to combine. Transfer to a platter and serve.
Note
1Leftovers can be refrigerated in an airtight container for up to 4 days.
Recipe from Ottolenghi Simple, by Yotam Ottolenghi, 2018.
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