Cauliflower Pomegranate Salad

Here is another great vegetable side dish from Ottolenghi Simple.  I had cauliflower and a cup of pomegranate seeds already pulled apart because my spouse had used them to decorate a pie.  This is a combo of roasted and raw cauliflower--I used the stems and the less than perfect to be to pulse in the food processor and roasted the rest.  Very tasty and completely do ahead (I put the pistachios on just prior to serving, but they help up the next day).

1 extra-large cauliflower

1 small onion, roughly sliced

⅓ cup extra-virgin olive oil 

Kosher salt 

1¼ cups fresh parsley, roughly chopped 

½ cup fresh mint, roughly chopped 

½ cup fresh tarragon, roughly chopped 

Seeds from ½ medium pomegranate

⅓ cup shelled pistachios, lightly toasted and roughly chopped 

1 teaspoon ground cumin 

1½ tablespoons lemon juice 

1. Preheat the oven to 425°F. 

2. Coarsely grate a third of the cauliflower into a bowl and set aside. Break the remaining cauliflower into florets, roughly 1¼ inches wide, and place them ina separate bowl with the cauliflower leaves, if you have any, and the onion. Toss with 2 tablespoons of the oil and ¼ teaspoon salt, then spread on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool. 

3. Once cool, put the roasted vegetables in a large bowl with the remaining 3 tablespoons olive oil, the grated cauliflower and the parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, lemon juice and ¼ teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.