Categories: Salads

Ingredients

• 1 extra-large cauliflower
• 1 small onion, roughly sliced
• ⅓ cup extra-virgin olive oil
• Kosher salt
• 11/4 cups fresh parsley, roughly chopped
• 1/2 cup fresh mint, roughly chopped
• 1/2 cup fresh tarragon, roughly chopped
• Seeds from 1/2 medium pomegranate
• ⅓ cup shelled pistachios, lightly toasted and roughly chopped
• 1 teaspoon ground cumin
• 11/2 tablespoons lemon juice

Directions

1. Preheat the oven to 425°F.

2. Coarsely grate a third of the cauliflower into a bowl and set aside. Break the remaining cauliflower into florets, roughly 1¼ inches wide, and place them ina separate bowl with the cauliflower leaves, if you have any, and the onion. Toss with 2 tablespoons of the oil and ¼ teaspoon salt, then spread on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.

3. Once cool, put the roasted vegetables in a large bowl with the remaining 3 tablespoons olive oil, the grated cauliflower and the parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, lemon juice and ¼ teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.

Email to a friend | Print this recipe | Back