Roasted Cauliflower Salad With Pomegranate & Pistachios

By Sarah Sweeney - recipe & food styling

Photos By Nina Teixeira

The oft overlooked cruciferous, cauliflower, can be invigorated with pomegranate and pistachios in a delicious oven roast. Guaranteed to please even the most selective of diners. (Serves 6)

Roasted Cauliflower Salad With Pomegranate And Pistachios


  • 1 head cauliflower
  • 3 tsp olive oil
  • 1 tsp turmeric
  • 1 tsp sumac
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne salt and pepper
  • 1/4 cup shelled pistachios, toasted and coarsely chopped
  • 1/3 cup pomegranate seeds
  • 2 cups baby arugula
  • 1/4 cup cilantro leaves, torn



  • 2 tbsp lemon juice
  • 1 tsp honey
  • 1 tsp Dijon
  • 1/4 cup olive oil salt and pepper


Preheat oven to 425º F. Cut the cauliflower into small florets and toss with olive oil. Add the cumin, turmeric and sumac, cayenne, salt and pepper and toss thoroughly. Place on a parchment lined bake sheet and bake for 30 minutes, turning cauliflower once, halfway through.

In a large bowl whisk together the lemon juice, honey and Dijon. While whisking, slowly pour in the olive oil until emulsified. Season with salt and pepper.

Place the roasted cauliflower in a large bowl. Add the dressing and toss to coat. Add the pistachios, pomegranate seeds, baby arugula and cilantro leaves. Add salt and pepper to taste.