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
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Preheat the oven to 425°F.
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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.
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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.