Cauliflower, Pomegranate and Pistachio Salad I Ottolenghi Recipes

ottolenghi.co.uk

EBN

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

It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. 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. It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4 to 6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.

Directions at ottolenghi.co.uk

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