Cauliflower, Pomegranate and Pistachio Salad
While 2020 has been a total bust, one exciting thing that happened this year was turning 30! Yes, I can finally say that I am 30, flirty and thriving!
Being 30 is pretty cool so far. I feel more like an adult than I’ve ever felt before. I mean, I’m married, I have not one but two pups and I wear a night guard, ear plugs and an eye mask to bed every night (true story). I am truly living my best life.
It’s true I feel like a full blown adult in more ways than one. But you want to know what else happened when I turned 30? I fully accepted the fact not every salad has to have lettuce, nor should it.
Call me a traditionalist, but I have always been rather basic with my salads. You know, a bed of lettuce, some protein, some extra veg, some croutons (because, obviously), dressing and it’s a textbook salad. And this was fully my belief for 29 years of my life until I met the cauliflower, pomegranate and pistachio salad from the Ottolenghi cookbook.
You won’t find a trace of lettuce in this salad and that is a very good thing. This salad is perfect in every way, with layers upon layers of flavor and texture. With cauliflower done two ways, a plethora of fresh herbs, bursts of pomegranate seeds, lemon juice for brightness and pistachio for crunch and complexity, this salad is downright sensational.
Serve it up with a beautiful piece of fish for a light yet refreshing meal. Because this salad is just begging to be shown off, it’s perfect for entertaining!
Adapted a touch from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad
Ingredients
1 extra-large cauliflower (about 1 3/4 pounds)
1 small onion, thinly sliced
5 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1 1/4 cups fresh parsley, chopped
1/2 cup fresh mint, chopped
1/2 cup fresh tarragon, chopped
1/2 cup pomegranate seeds
1/3 cup shelled pistachios
1 1/2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
Directions
Preheat oven to 425 degrees. Coarsely grate 1/3 of the cauliflower florets into rice-size pieces and set aside in a bowl. Break the remaining cauliflower into florets about 1 1/4 inches wide, and place in a large bowl along with onion. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/4 teaspoon of the salt, and toss to combine.
Transfer to the baking sheet and spread into an even layer. Roast until cooked through and golden brown, about 20 minutes. Remove from the oven and set aside to cool.
Transfer the roasted vegetables to a large bowl along with the grated fresh cauliflower, parsley, mint, tarragon, pomegranate seeds, pistachios, lemon juice, cumin, remaining 3 tablespoons olive oil, and remaining 1/4 teaspoon salt. Toss gently just to combine. Transfer to a platter and serve.
