Roasted Cauliflower Salad with Pomegranate & Pistachio

This roasted cauliflower salad with pomegranate and pistachio is a perfect combination of flavour and nutrition. Roasting cauliflower enhances its natural sweetness while providing fibre and antioxidants that support gut health and reduce inflammation. Pomegranate seeds are packed with vitamin C and polyphenols, known for their immune-boosting and heart-protective benefits. Pistachios contribute healthy fats and protein, helping to keep you satisfied, while parsley adds a fresh, detoxifying touch. Every bite of this salad is a delicious way to fuel your body with wholesome, nourishing ingredients.

• Ingredients

  Large head cauliflower, cut into bite-sized florets

  1 medium red onion, sliced into ¼ inch wedges 

  1 ½ tbsp olive oil

  1 tsp ground cumin

  ½  tsp ground cardamom

  1 tsp sea salt

  2 tsp lemon zest 

  2 tbsp lemon juice 

  1-2 tsp maple syrup (optional)

• Garnish

  ¼  cup chopped fresh parsley

  ½   cup roasted pistachios, chopped 

  2 tbsp pomegranate seeds or molasses if preferred

Instructions…

1. Preheat the oven to 200 (degrees Celsius).

2. On a large baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt.

3. Spread into an even layer.

4. Roast for 20-25 minutes, until the cauliflower is starting to get crispy on the edges.

5. Remove from the oven and transfer to a serving platter.

6. Add the lemon zest, lemon juice, and maple syrup and toss to coat.

7. Taste and adjust, as needed.

8. Garnish with fresh parsley, chopped pistachios, and a drizzle of pomegranate molasses or fresh pomegranate.

Best eaten fresh.

Leftover salad will keep stored in a sealed container in the refrigerator for 2-3 days.

Not freezer friendly.

Recipe adapted from Ottolenghi