Roasted Cauliflower Salad with Pistachio Pesto Dressing | olivemagazine

Ingredients

• 1 medium cauliflower half coarsely grated on a box grater, half chopped into medium florets, leaves sliced into smaller pieces if needed
• 80ml olive oil
• 150g pistachios
• 2 lemons zested and juiced
• 2 garlic cloves roughly chopped
• 50g basil torn
• 30g mint leaves picked and roughly chopped
• 25g parmesan grated
• 20g chives roughly chopped
• 50g Nocellara olives roughly chopped
• 60g pomegranate seeds