Roasted Cauliflower with Herbs, Pomegranate, and Pistachios
25 mins prepServes 6
This incredible recipe, adapted from the Ottolenghi Simple cookbook, features roasted cauliflower combined with fresh herbs, pomegranate seeds, and pistachios, creating a flavorful and healthy side dish perfect for any meal or Friendsgiving.
1. Preheat oven to 425°F.
2. Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, and add these to a separate bowl with the cauliflower leaves, if you have any, and onion. Toss everything together with 2 tablespoons of oil and ¼ 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.
3. Once cool, put the roasted vegetables into a large bowl with 3 tablespoons oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.
