Yotam Ottolenghi’s Cauliflower, Pomegranate and Pistachio Salad
Roasted cauliflower and raw grated cauliflower are so different from one another, but work together beautifully when combined into the same dish.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 extra-large cauliflower
- 1 small onion, roughly sliced
- ⅓ cup extra-virgin olive oil
- Kosher salt
- 1¼ cups fresh parsley, roughly chopped
- ½ cup fresh mint, roughly chopped
- ½ cup fresh tarragon, roughly chopped
- Seeds from ½ medium pomegranate
- ⅓ cup shelled pistachios, lightly toasted and roughly chopped
- 1 teaspoon ground cumin
- 1½ tablespoons lemon juice
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