cauliflower, pomegranate, and pistachio herb salad.

Originally from “Simple” cookbook by Yotam Ottolenghi

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425°F.

Step 2

Coarsely grate a third of the cauliflower and set aside in a bowl.

Step 3

Break the remaining cauliflower into florets, roughly 1 1/4 inches wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion.

Step 4

Toss everything together with 2 tbsp of oil and 1/4 tsp of salt, then spread out on a large parchment-lined baking sheet.

Step 5

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

Step 6

Once cool, put the Roasted vegetables Into a large bowl with the 3 tbsp of oil, the grated cauliflower and parsley, Mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice along with a 1/4 tsp of salt. tossed gently to combine then serve on a platter.