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ROASTED CAULIFLOWER AND PISTACHIO SALAD


Rating

Serves:

Cook Time:

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4

30 mins


Ingredients

2 tbsps olive oil

2 tsps cumin

1 pinch red chilli flakes

1 pinch black pepper

1 pinch salt

75g pistachio nuts

½ pomegranate, seeds

1 cauliflower, broken into florets

1 handful dill, chopped

DRESSING

40ml olive oil

1 tbsp pomegranate molasses

½ lemon, juiced

2 tsps honey

2 tbsps apple cider vinegar

Overview

Niamh is a chef and food stylist with a love of real food, grown and cooked simply.

Method

  • Preheat oven to 190ºC/375ºF/Gas 5.
  • Toss the cauliflower florets in a bowl with the olive oil, cumin and red chilli flakes, salt and black pepper.
  • Tip the mix onto a baking sheet and place into the oven to roast for about 25-30 minutes or until golden with slightly crispy edges. Leave to cool slightly, then mix through the pistachio nuts and pomegranate seeds.
  • To prepare the dressing, whisk together the olive oil, apple cider vinegar, pomegranate molasses, lemon juice and honey. Pour over enough dressing to coat all of the cauliflower florets and serve.
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