- 1 large cauliflower
- 1 medium onion roughly sliced (130gr)
- 80ml olive oil
- 25gr parsley roughly chopped
- 10gr mint roughly chopped
- 10g taragon roughly chopped
- Seeds for 1/2 of a medium pomegranate
- 40gr pistachio nuts lightly toasted and roughly chopped
- 1 tsp ground cumin
- 1 1/2 tbsp lemon juice
- salt
Preheat oven to 200c
Coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets roughly 3cm wide and add these to a separate bowl with cauliflower leaves and onion. Toss everything together with 2 tbsp oil and 1/4tsp salt and spread out over a parchment lined baking tray. Roast for about 20 minutes until cooked through and golden-brown. Remove from the oven and set aside to cool.
Once cooled, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients along with 1tsp salt. Toss gently just to combine, then serve.