Ingredients
- 800 gram head cauliflower
- 1 yellow onion (medium onion, roughly sliced, about 130 grams)
- 80 ml olive oil
- 25 grams roughly chopped parsley
- 10 grams roughly chopped mint
- 10 grams roughly chopped tarragon
- 80 grams pomegranate seeds (for 1/2 medium pomegranate)
- 40 grams pistachio nuts (kernels, lightly toasted and roughly chopped)
- 1 teaspoon ground cumin
- 1 1/2 tablespoons lemon juice
- Salt
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Coarsely grate a third of the cauliflower and set aside in a bowl.
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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.
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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.
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Step 5: Remove from the oven and set aside to cool.
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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.
We hope you enjoy this recipe!
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