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This cauliflower, pomegranate and pistachio salad from Ottolenghi Simple: A Cookbook isn’t just a salad. It’s the crunchy, crispy, no-lettuce-allowed salad of our dreams.
What makes this recipe so special? “It was a little moment of revelation, I remember,” says chef Yotam Ottolenghi, “when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined.”
Serve it on its own for lunch or spoon it alongside some roast chicken for dinner. If you want to cut down on prep time, roast the cauliflower up to six hours in advance, keep it at room temperature and combine it with the remaining ingredients when you’re ready to eat.
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