> Skip to content

Recipe  •  22 August 2018

 

Cauliflower, pomegranate and pistachio salad

Ottolenghi delivers a delicious, fresh salad that’s easy to prepare from Ottolenghi SIMPLE.

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, roast the cauliflower up to 4–6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.

Cauliflower, pomegranate and pistachio salad

Serves four

INGREDIENTS

  • 1 large cauliflower (800g)
  • 1 medium onion, roughly sliced (130g)
  • 80ml olive oil
  • 25g parsley, roughly chopped
  • 10g mint, roughly chopped
  • 10g tarragon, roughly chopped
  • seeds from ½ medium pomegranate (80g)
  • 40g pistachio kernels, lightly toasted and roughly chopped
  • 1 tsp ground cumin
  • 1½ tbsp lemon juice
  • Salt

METHOD

Preheat the oven to 200°C fan.

Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.

Feature Title

Ottolenghi SIMPLE
130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.
Read more

More features

See all recipes
Recipe
Brunsli chocolate cookies

Chewy, brownie-like cookies from Ottolenghi SIMPLE.

Recipe
Slow-cooked chicken with a crisp corn crust

A rich, flavoursome chicken dish from Ottolenghi SIMPLE.

Recipe
Coconut broth prawns with fried aromatics

This dish is inspired by South East Asian flavours and is all about building depth starting with the base, which uses prawn shells to make a rich and spicy broth.

Recipe
Brown sugar meringue roulade with burnt honey apples

If the flavours of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the festive season.

Recipe
Super-soft courgettes with harissa and lemon

A courgette recipe that will convert even the most courgette-iffy eaters.

Recipe
Baked orzo with mozzarella and oregano

A luxurious take on the pasta bake.

Recipe
Turmeric fried eggs with tamarind dressing

A simple but delicious egg recipe that’s perfect for breakfast, lunch or dinner.

Recipe
Chaat Masala Potatoes with Yoghurt and Tamarind

The delicious Ottolenghi FLAVOUR dish inspired by aloo chaat.

Recipe
Brussels Sprout Risotto

If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside.

Recipe
Sweet potato shakshuka with sriracha butter and pickled onions

A vibrant dish for your weekend brunch from Ottolenghi Test Kitchen: Shelf Love.

Recipe
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Recipe
Plant-based pho

Try your hand at this delicious recipe from Sahara Rose Ketabi.

Looking for more recipes?

See all recipes