THIS salad! It’s really taking a beautiful head of cauliflower and glorifying it to a royal status. It’s the herbs that give it the interesting flavor and the pomegranate seeds that give it beauty. It’s from Ottelenghi who’s recipes make you a star in the kitchen. He can take a humble vegetable and make it into the most wonderful thing you’ve ever eaten!

Cauliflower, Pomegranate, and Pistachio Salad

(from Ottelenghi “Simple”)

This salad combines roasted and raw cauliflower with loads of fresh herbs

INGREDIENTS:

1 extra large head of cauliflower

1 small onion sliced thin

5 Tbsp. extra virgin olive oil (divided)

1/2 tsp. kosher salt (divided)

1 1/4 c. fresh Italian parsley coarsely chopped

1/2 c. fresh mint leaves coarsely chopped

1/2 c. fresh tarragon leaves coarsely chopped

Seeds from 1/2 pomegranate *(1/2 c. mounded)

1/3 c. shelled pistachios lightly toasted and coarsely chopped (could use already shelled dry roasted)

1 1/2 Tbsp. freshly squeezed lemon juice

1 tsp. ground cumin

INSTRUCTIONS:

Arrange a rack in the middle of the oven and heat to 425 degrees. Line a rimmed baking sheet with parchment paper; set aside. Coarsely grate 1/3 of the cauliflower (like you’re making cauliflower rice) Set aside in a bowl.

Break the remaining cauliflower florets in 1 inch pieces, and place in a large bowl. Add the sliced onion and any cauliflower leaves (yes, they are edible) Drizzle with 2 Tbsp. of the olive oil, sprinkle with 1/4 tsp. of the salt. Place on lined baking sheet. Roast until cooked through and golden brown, about 20 min. Remove from the oven and set aside to cool.

Transfer the roasted cauliflower to a bowl. Add the raw cauliflower, parsley, mint, tarragon, pomegranate seeds, pistachios, lemon juice, cumin, remaining 3 Tbsp. olive oil, and remaining 1/4 tsp. salt. Toss gently to combine.