Cauliflower, Pomegranate & Pistachio Salad

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (305 g)
  • Calories 710.5
  • Total Fat - 53 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 187.5 mg
  • Sodium - 2338 mg
  • Total Carbohydrate - 22.9 g
  • Dietary Fiber - 4.8 g
  • Sugars - 2.3 g
  • Protein - 37.2 g
  • Calcium - 84.2 mg
  • Iron - 5.2 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C fan forced.

Step 2

Coarsely grate a third of the cauliflower and set aside in a bowl.

Step 3

Break the remaining cauliflower in to florets, roughly 3cm wide and add these to a separate bowl with the cauliflower leaves, if you have any, and then add the onion.

Step 4

Toss everything together with 2 tablespoon of oil and 1/4 teaspoon of salt, then spread out on a large parchment lined baking tray and roast for about 20 minutes, until cooked through and golden brown.

Step 5

Remove from the oven and set aside to cool.

Step 6

Once cool, put the roasted vegetables into a large bowl with the rest of the oil (50ml), the grated cauliflower and the remaining ingredients, along with 1/4 teaspoon of salt and toss gently, just to combine, then transfer to a platter and serve.

Tips & Variations


No special items needed.

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