appetite magazine
Cauliflower, pomegranate and pistachio salad
 
 
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Ingredients
  • 60ml sunflower oil
  • 1 medium onion, peeled and thinly sliced
  • 25g parsley leaves, finely chopped
  • 10g mint leaves, roughly chopped
  • 7g tarragon leaves, finely chopped (1/2 a supermarket packet - put the rest in wine vinegar for Bernaise sauce)
  • 35g pistachios, toasted and lightly crushed
  • 1 large cauliflower, leaves removed and base trimmed
  • 1 400g tin chickpeas, drained and rinsed
  • 60ml olive oil
  • salt
  • the seeds from ½ medium pomegranate (about 80g net weight)
  • ¾ tsp ground cumin
  • 1 tbsp lemon juice
Method
  1. Heat the oven to 190C/Gas 5.
  2. Put the sunflower oil in a small frying pan over a medium-high heat.
  3. Add the onion and cook for 8-10 mins until golden-brown and starting to crisp.
  4. Remove from the heat and set aside.
  5. Chop the herbs and toast the pistachios while the onions cook.
  6. Coarsely grate a third of the cauliflower (about 160g) and set aside in a large bowl.
  7. Break the remaining cauliflower into medium-sized florets about 3cm wide at the top.
  8. Mix with the drained chickpeas and toss both in half the olive oil and a ¼ tsp salt, then spread out on a baking tray.
  9. Roast for 20 mins until cooked through and dark golden-brown. This part is crucial to the flavour, so if necessary put the cauliflower back in the oven until you have the desired colour.
  10. Remove and set aside to cool.
  11. While the cauliflower is in the oven, prep the pomegranate.
  12. Add the onions and their oil to the grated cauliflower, then stir in the remaining olive oil and ¼ tsp salt.
  13. Add the remaining ingredients apart from the roast florets, mix well, then gently fold in the florets and serve at once. This dish is also delicious with grilled halloumi, a lamb chop, even a great big steak!
Recipe by appetite magazine at https://www.appetitemag.co.uk/cauliflower-pomegranate-and-pistachio-salad/