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

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

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,