Warm Cauliflower, Pomegranate & Pistachio Salad

Posted by Lorna Macchia on

Fortunately here in Australia, organic cauliflower & pomegranate come into season around the same time which might be why they compliment each other so well?  This salad which we serve warm in Autumn, is not only beautiful to look at, but its ingredients offer a host of health benefits including reducing the risk of cancer (cruciferous vegetables like cauliflower, cabbage, brussel sprouts & kale are rich in sulforaphane which is a phytochemical believed to have anti cancer and anti microbial properties and the polyphenols in pomegranate can reduce the risk of some cancers including prostrate cancer), improving heart health, reducing inflammation and improving your mood!  We definitely feel happy while we are eating it. 

I love that it uses all of the cauliflower, including leaves as well as a mix of roast and raw cauliflower.

Warm Cauliflower, Pomegranate & Pistachio SaladWarm Cauliflower, Pomegranate & Pistachio Salad

Full credit goes to  Yotam Ottolenghi who created the recipe we have based ours on. You can find it in his beautiful book SIMPLE.  


We use all organically grown ingredients

INGREDIENTS (serves 4 -6 people)

  • 1 large cauliflower 

  • 2 medium red onion, roughly chopped 

  • 4 tbsp extra virgin olive oil

  • 2 tbsp continental parsley, roughly chopped

  • 2 tbsp mint, roughly chopped

  • 1 tbsp coriander, roughly chopped

  • 1 tbsp tarragon, roughly chopped

  • seeds from 1 medium pomegranate (slice horizontally, hold half in your hand with seed down and squeeze over a bowl. Tap the top outer skin firmly with a wooden spoon to release the seeds into your hand or bowl)

  • 2 tbsp activated pistachio kernels, roughly chopped

  • 1 tsp ground cumin 

  • Juice of 1 lemon  

  • Salt to taste



  1.  Preheat the oven to 180°C fan.

  2. Coarsely grate a third of the cauliflower and set aside in a bowl. 

  3. Break the remaining cauliflower into florets, and add these to a separate bowl with 3-4 cauliflower leaves (chopped), and red onion. Toss everything together with 2 tbsp oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool a little.

  4. Once warm, put the roasted vegetables into a large bowl with the 2 tbsp remaining oil, the grated cauliflower and the remaining ingredients (except pomegranate), and season with salt. Toss gently, just to combine, then transfer to a platter, sprinkle over the pomegranate and serve while warm.

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