Recipe: Cauliflower, Pomegranate, and Pistachio Salad

Many of you know I am obsessed with salads. They are so versatile and an easy way to pack in veggies, nuts, herbs, seeds and more! I often throw together whatever is left in the fridge to create some sort of salad but today’s recipe is much more sophisticated. It is an Ottolenghi special which includes 7 different plant based ingredients - so an easy way to increase the variety of your plant based food intake. 

INGREDIENTS

• 1 extra-large cauliflower (about 1 3/4 pounds)

• 1 small onion, thinly sliced

• 5 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt, divided

• 1 1/4 cups fresh parsley leaves, coarsely chopped

• 1/2 cup fresh mint leaves, coarsely chopped

• 1/2 cup fresh tarragon leaves, coarsely chopped

• Seeds from 1/2 medium pomegranate (mounded 1/2 cup)

• 1/3 cup shelled pistachios, lightly toasted and coarsely chopped

• 1 1/2 tablespoons freshly squeezed lemon juice

• 1 teaspoon ground cumin

METHOD

• Preheat the oven to degrees 240C

• Coarsely grate about a third of the cauliflower florets into rice-size pieces and set aside in a bowl.

• Break the remaining cauliflower into florets about 1 inch wide, and place in a large bowl. Add the onion and any cauliflower leaves. Drizzle with 2 tablespoons of the oil, sprinkle with 1/4 teaspoon of the salt, and toss to combine. Transfer to a baking sheet lined with baking paper and spread into an even layer.

• Roast until cooked through and golden brown, about 20 minutes. Remove from the oven and set aside to cool.

• Transfer the roasted vegetables to a large bowl. Add the grated cauliflower, parsley, mint, tarragon, pomegranate seeds, pistachios, lemon juice, cumin, remaining 3 tablespoons oil, and remaining 1/4 teaspoon salt and then toss gently just to combine.

• Transfer to a platter to serve and ENJOY

If you’re looking for recipe inspiration, then head over to our recipe page for more delicious healthy recipes.

This recipe is from Ottolenghi’s book Simple.