CAULIFLOWER, POMEGRANATE & PISTACHIO SALAD
SERVES FOUR
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 40g pistachio kernels, lightly toasted and roughly chopped 1 tsp ground cumin 1½ tbsp lemon juice salt
Preheat the oven to 220°C (200°C fan, Gas mark 7). Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and put these in 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 remaining 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.