Roasted cauliflower salad with pistachio pesto dressing
Serves 2 - 4
Easy
Prep:
Cook:
This will make more pesto than you need, but it's delicious stirred through pasta for a quick midweek meal
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Showing items 1 to 3 of 6
- 1 medium cauliflowerhalf coarsely grated on a box grater, half chopped into medium florets, leaves sliced into smaller pieces if needed
- 80ml olive oil
- 150g pistachios
- 2 lemonszested and juiced
- 2 garlic clovesroughly chopped
- 50g basiltorn
- 30g mintleaves picked and roughly chopped
- 25g parmesangrated
- 20g chivesroughly chopped
- 50g Nocellara olivesroughly chopped
- 60g pomegranate seeds
Nutrition: per serving
- kcal532
- fat43.7g
- saturates6.9g
- carbs16.1g
- sugars9.2g
- fibre8.1g
- protein14.7g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the cauliflower florets on a large, lined baking tray, drizzle with 2 tbsp of the olive oil and season with plenty of salt and pepper. Bake for 15 mins.
step 2
Meanwhile, put the pistachios, half the lemon zest and juice, the garlic, basil and 20g of the mint in the bowl of a small food processor. Sprinkle generously with salt and pepper. Turn the motor on, drizzling in the olive oil as it goes. Add a splash of water to loosen. Once smooth, stir in the parmesan. Put half in a tub for later in the week.
step 3
Remove the cauliflower from the oven and spoon over 3 tbsp of the pesto, tossing and shaking the tray to coat. Return to the oven for 15 mins, tossing halfway. Once cooked, leave to cool for 10 mins.
step 4
Meanwhile, put the remaining pesto and lemon juice into a large bowl. Toss well with the grated cauliflower, herbs, olives and cooled cauliflower and leaves. Season to taste.
step 5
Serve on a large platter with lemon zest and pomegranate seeds scattered over the top.
