cauliflower, pomegranate and pistachio salad

SERVES 4

It was a moment of revelation when I first combined roasted cauliflower and raw, grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served in part of a spread, or spooned alongside roast chicken or lamb. Don’t throw away the leaves of the cauliflower – they’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower 4–6 hours in advance. Keep at room temperature and then combine with the remaining ingredients when ready to serve.

1 large cauliflower, leaves reserved 1 medium onion, roughly sliced 80ml olive oil Sea salt flakes 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

1. Preheat fan-forced oven to 200°C. 2. Coarsely grate a third of the cauliflower and set aside. Break remaining cauliflower into florets, roughly 3cm wide, and add to a separate bowl with the onion and cauliflower leaves, if you have any. Add 2 tbsp of the oil and ¼ tsp of salt, then toss to combine. Spread on a large baking tray lined with baking paper. Roast for 20 minutes or until cooked through and golden-brown. Remove from oven and set aside to cool.

3. Once cool, put roasted vegetables into a large bowl with remaining oil, the grated cauliflower and the remaining ingredients. Season with ¼ tsp of salt, then toss gently to combine. Transfer to a platter to serve.