cauliflower, pomegranate and pis­ta­chio salad

Inside Out (Australia) - - Entertaining -

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.

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