Cauli gosh

CAULIFLOWER, POMEGRANATE AND PISTACHIO SALAD (SERVES 4)

“IT WAS a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined,” recalls Yotam. “This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb.”

INGREDIENTS

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 (80g); 40g pistachio kernels, lightly toasted and roughly chopped; 1tsp ground cumin; 1½tbsp lemon juice; Salt

METHOD

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.

2. Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and

add to a separate bowl with cauliflower leaves, if you have any, and onion. Toss everything together with two tablespoons of oil and a quarter of a teaspoon of salt, then spread out on a large parchmentlined baking tray. Roast until cooked through and golden-brown (about 20 minutes). Remove from the oven and set aside to cool.

3. Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with a quarter of a teaspoon of salt.

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