Cauliflower, pomegranate and pistachio salad

2016-12-05-10-53-49After a week in Israel I have fallen in love with the cauliflower all over again. I had it for breakfast, roasted with tahini, and for dinner stir-fried in a onion and tahini sauce, with pomegranate seeds  (I will try and recreate that recipe soon). Here I have made a yummy salad, courtesy of Israeli Ottolenghi (he knows ALL about the humble cauliflower), so I am unashamedly nicking this recipe from him. He would be pleased! Its very easy and unusually for him has few ingredients! This was extra special as I used the olive oil I bought in Bethlehem.

Serves 2-4 as a side dish

60ml sunflower oil
1 medium onion, peeled and sliced thin
1 large cauliflower, leaves removed and base trimmed
60ml olive oil
25g parsley leaves, finely chopped
10g mint leaves, roughly chopped
7g tarragon or dill leaves, finely chopped
the seeds from ½ medium pomegranate (I buy the small tubs already seeded, one tub is perfect)
35g pistachios, toasted and lightly crushed
¾ tsp ground cumin
1 tbsp lemon juice


Heat the oven to 190C/375F/gas mark 5. Put the sunflower oil in a small sauté pan over a medium-high heat. Add the onion and cook for eight to 10 minutes, until golden-brown and starting to crisp. Remove from the heat and set aside to cool.

Coarsely grate a third of the cauliflower (about 160g-worth) and set aside in a large bowl. Break the remaining cauliflower into medium-sized florets about 3cm wide at the top. Toss the florets in half the olive oil and a quarter-teaspoon of salt, then spread out on a baking tray. Roast for 20 minutes, until cooked through and a dark golden-brown. Remove and set aside to cool.

Add the onions and their oil to the grated cauliflower, then stir in the remaining olive oil and a quarter-teaspoon of salt. Add the remaining ingredients apart from the roast florets, mix well, then gently fold in the florets and serve at once.




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