It was a little moment of revelation, I remember, when I first combined roasted cauliflower and raw grated cauliflower in the same dish. So different from one another, but working so well combined. This is lovely as it is, served as part of a spread, or spooned alongside some roast chicken or lamb. Donât throw away the leaves of the cauliflower here. Theyâre lovely to eat, roasted and crisp, or grated raw as you would the rest of the cauliflower. If you want to get ahead, roast the cauliflower up to 4â6 hours in advance. Keep at room temperature and then just combine with the remaining ingredients when ready to serve.
1 | large cauliflower (800g) |
1 | medium onion, roughly sliced (130g) |
80ml | olive oil |
25g | parsley, roughly chopped |
10g | mint, roughly chopped |
10g | tarragon, roughly chopped |
seeds from ½ medium pomegranate (80g) | |
40g | pistachio kernels, lightly toasted and roughly chopped |
1 tsp | ground cumin |
1½ tbsp | lemon juice |
salt |
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