“It was a little moment of revelation, I remember when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined,” recalls king of Middle Eastern cooking, Yotam Ottolenghi. “This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb.
“Don’t throw away the leaves of the cauliflower here. They’re lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower.”
Cauliflower, pomegranate and pistachio salad
- 800 g cauliflower (equivalent to 1 large cauliflower)
- 130 g onion roughly sliced
- 80 ml olive oil
- 25 g parsley roughly chopped
- 10 g mint roughly chopped
- 10 g tarragon roughly chopped
- 80 g pomegranate seeds
- 40 g pistachio kernels lightly toasted and roughly chopped
- 1 tsp ground cumin
- 1.5 tbsp lemon juice
- Preheat the oven to 200°C fan
- Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any and onion. Toss everything together with two tablespoons of oil and a quarter of a teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.
- Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with a quarter of a teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.
Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth, photography by Jonathan Lovekin, is published by Ebury Press, priced £25. Available from Amazon.
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