Roasted Cauliflower With Pomegranate And Pistachios

Thank you Yotam for the best cauliflower dish I've had in a long time! A mixture of roasted cauli…
Thank you Yotam for the best cauliflower dish I've had in a long time! A mixture of roasted cauli, shredded cauli, sautéed onions, fresh herbs, pomegranate seeds and pistachios. All the right flavors in one perfect bite.


Healthy roasted cauliflower tossed with pomegranate, pistachios, and mint.
Prep time: 30 minutes
Based on recipe by Yotam Ottolenghi. 

1/2 cup olive oil, divided
1 medium onion, thinly sliced
1 large cauliflower
2 Tbsp parsley leaves, finely chopped
1 Tbsp mint leaves, roughly chopped
Seeds from ½ medium pomegranate
1/3 cup pistachios, toasted and lightly crushed
¾ tsp ground cumin
1 Tbsp lemon juice

Heat the oven to 375F.

Put 1/4 cup oil in a small sauté pan over a medium-high heat. Add the onion and cook for 8-10 minutes, until golden-brown and starting to crisp. Remove from the heat and set aside to cool.

Coarsely grate a third of the cauliflower and set aside in a large bowl. Break the remaining cauliflower into medium-sized florets. Toss the florets in 1/8 cup of olive oil and a 1/4 tsp salt, then spread out on a baking tray. Roast for 20 minutes, until cooked through and a dark golden-brown. Remove and set aside to cool.

Add the onions and their oil to the grated cauliflower, then stir in the remaining 1/8 cup olive oil and a 1/4 tsp of salt. Add the remaining ingredients apart from the roast florets, mix well, then gently fold in the florets and serve at once.

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