Cauliflower, Pomegranate & Pistachio Salad
Recipe: #30288
September 11, 2018
Categories: Side Dishes, Pistachio, Cauliflower, Onions, Oven Roast Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.