CAULIFLOWER, POMEGRANATE AND PISTACHIO SALAD

S (short on time: less than half an hour), I (ingredients: 10 or fewer) and M (make ahead) Serves: 4

1 extra-large cauliflower (1 3/4 lb/800 g)

1 small onion, roughly sliced (3/4 cup/180 ml)

1/3 cup (80ml) olive oil

Salt

1 1/4 cups (310 ml) parsley, roughly chopped 1/2 cup (125 ml) mint, roughly chopped

1/2 cup (125 ml) tarragon, roughly chopped

Seeds from 1/2 medium pomegranate (mounded 1/2 cup/ 125 ml)

1/3 cup (80 ml) shelled pistachios, lightly toasted and roughly chopped

1 tsp (5 ml) ground cumin 1 1/2 tbsp (22 ml) lemon juice

1. Preheat the oven to 425 F

(220 C). Coarsely grate a third of the cauliflower and set aside in a bowl.

2. Break the remaining cauliflower into florets, roughly 1 1/4 inches (3 cm) wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion.

3. Toss everything together with 2 tbsp (30 ml) of oil and 1/4 tsp (1 ml) of salt, then spread out on a large parchment-lined baking sheet.

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

5. Once cool, put the roasted vegetables into a large bowl with the 3 tbsp (45 ml) oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin and lemon juice, along with 1/4 tsp (1 ml) salt.

6. Toss gently, just to combine, then transfer to a platter and serve.