Cauliflower Salad with Pomegranate, Pistachio, and Mint
This is a surprising salad - half raw, half cooked, with crunchy nuts and juicy pomegranate bits it's sweet, tart, warm, and refreshing all in one.
Ingredients
- 1 extra large cauliflower or two small ones 1.75-2 lbs
- 1 small onion or half a costco onion
- 1/4 cup olive oil plus more for roasting or avocado oil for roasting
- 2 Tbs. sherry vinegar or lemon juice I often have a sherry/honey vinaigrette in the fridge so I use that
- 1 Tbs. Honey
- 1/2 cup pomegranate pips
- 1/3 cup toasted pistachios
- 1.2 cup chopped mint
Instructions
- Preheat oven to 450
- Chop 1/2 of cauliflower into small florets for roasting, roughly chop the rest and the greens and set aside. Slice the onion – I like thick chunky slices that pair well with my florets.
- Toss cauliflower florets with some oil and salt and put on baking sheet, toss onions with some oil and salt and put on baking sheet next to cauliflower (you can mix but I find they roast better a little separate). Roast stirring once or twice for about 20 minutes until everything is a nice golden brown.
- Meanwhile I like to mix the dressing – vinegar, honey, and olive oil – in the bottom of the bowl – chop and toss in the mint, cold cauliflower, pomegranate pips, and pistachios. Add your warm onions and cauliflower and serve (it’s also fine if your timing is off and you let these cool)