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
Salt
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

Method

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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