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.
Yotam Ottolenghi’s Roasted Butternut Squash with Lentils and Gorgonzola
1 extra-large cauliflower
1 small onion, roughly sliced
⅓ cup extra-virgin olive oil
1¼ cups fresh parsley, roughly chopped
½ cup fresh mint, roughly chopped
½ cup fresh tarragon, roughly chopped
Seeds from ½ medium pomegranate
⅓ cup shelled pistachios, lightly toasted and roughly chopped
1 teaspoon ground cumin
1½ tablespoons lemon juice
1. Preheat the oven to 425°F.
2. Coarsely grate a third of the cauliflower into a bowl and set aside. Break the remaining cauliflower into florets, roughly 1¼ inches wide, and place them ina separate bowl with the cauliflower leaves, if you have any, and the onion. Toss with 2 tablespoons of the oil and ¼ teaspoon salt, then spread on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.
3. Once cool, put the roasted vegetables in a large bowl with the remaining 3 tablespoons olive oil, the grated cauliflower and the parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, lemon juice and ¼ teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.