Cauliflower, pomegranate and pistachio salad

What's your anytime, every time kind of favourite vegetable? I have to admit mine is Cauliflower!! Love its texture, looks, taste and adaptability into any cuisine! This Cauliflower, pomegranate and pistachio salad with a simple olive oil and lemon juice is divine bursting with flavours!! It’s healthy nutritious low carb meal too!!

Serves: 4

SALAD INGREDIENTS:

• 1 large Cauliflower (750 - 800 gms)

• 1 medium yellow onion sliced a bit wide

• 2 tbsp Olive oil

• 1/4 cup parsley roughly chopped

• 1/8 cup mint leaves roughly chopped

• 2 tbsp tarragon

• 80 gms pomegranate seeds

• 40 gms pistachio lightly toasted and roughly chopped

DRESSING:

• 40-50 ml olive oil

• 1 tsp cumin powder

• 1 1/2 tbsp lemon juice

• 1/2 tsp or more as per taste

INSTRUCTIONS:

• Preheat the Oven to 200 C fan

• Keep aside a third of the cauliflower. Blanch it in hot water for a min or two only and drain. Let it dry. Coarsely grate it, alternatively you can pulse it in food processor to small bits

• Break the rest of the cauliflower into florets, roughly 3 cm wide. Take this in a large bowl along with cauliflower leaves if you have any and sliced onions. Toss everything together with 2 tablespoons of oil and 1/4 tsp salt, then spread out on a large parchment lined baking tray.

• Roast for 15 - 20 mins until cooked through and golden brown. Don’t make it mushy, it should be crunchy! Remove from oven and set aside to cool

• Mix the dressing ingredients in a separate bowl

• Once cooled, put the roasted cauliflower into a large bowl along with grated or minced cauliflower bits and rest of the salad ingredients. Add the dressing and toss gently to combine. Transfer to a platter and serve!