Ottolenghi's cauliflower salad

Ottolenghi’s Cauliflower Salad

A cauliflower salad with mixed raw and roasted cauliflower, pomegranate, and pistachios. Topped with a lemon olive oil dressing and with plenty of herbs, this is a simple, hearty salad for the winter months. A perfect dish to have alongside meat but is can also be filling enough to have alone for a light lunch.

From Ottolenghi Simple by Yotam Ottolenghi.


  • 1 extra large cauliflower
  • 1 small onion roughly sliced
  • 80 ml olive oil
  • sea salt
  • 25 grams flat leaf parsley roughly chopped
  • 10 grams mint roughly chopped
  • 10 grams tarragon roughly chopped
  • Pomegranate seeds from 1/2 medium pomegranate
  • 40 grams shelled pistachios lightly toasted and roughly chopped
  • 1 teaspoon ground cumin
  • 1 ½ tablespoons lemon juice


  • Preheat the oven to 220°C (425°F).
  • Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 1/4 inches/3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tablespoons of oil and 1/2 teaspoon of salt, then spread out on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.
  • Once cool, put the roasted vegetables into a large bowl with the oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice, along with 1/4 teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.
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