Roasted Cauliflower Salad With Pomegranate & Pistachios

By Sarah Sweeney - recipe & food styling

Photos By Nina Teixeira

cauliflower salad

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.

Recipe

(Serves 6)

Roasted Cauliflower Salad With Pomegranate And Pistachios

INGREDIENTS

  • 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

Dressing

INGREDIENTS

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

INSTRUCTIONS

  • 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.