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.
Servings: 4 people
Calories: 320kcal
Ingredients
- 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
Method
- 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.
Nutrition
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