“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 (Jonathan Lovekin/PA)
(Jonathan Lovekin/PA)
Cauliflower, pomegranate and pistachio salad (Jonathan Lovekin/PA)
Print Recipe
Nutrition Facts
Cauliflower, pomegranate and pistachio salad
Amount Per Serving
Calories 320 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Sodium 68mg3%
Potassium 853mg24%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 9g10%
Protein 7g14%
Vitamin A 674IU13%
Vitamin C 113mg137%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Cauliflower, pomegranate and pistachio salad

This is cauliflower elevated to the next level.
Cook Time20 mins
Course: Appetizer, Party food, Salad, Side Dish
Servings: 4 people
Calories: 320kcal
Author: Yotam Ottolenghi


  • 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 
  • Salt


  • 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.


Calories: 320kcal | Carbohydrates: 21g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Sodium: 68mg | Potassium: 853mg | Fiber: 7g | Sugar: 9g | Vitamin A: 674IU | Vitamin C: 113mg | Calcium: 81mg | Iron: 2mg

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.

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.