Cauliflower, pomegranate and pistachio salad from Essential Ottolenghi: A Collection (page 91) by Yotam Ottolenghi

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Notes about this recipe

  • ALawson25 on August 24, 2020

    A good salad, the cauliflower leaves were a great addition. I would make my roasted cauliflower pieces smaller next time. I don't think the tarragon was overly necessary. could substitute another nut as I didn't taste the pistachios too much.

  • kitchen_chick on December 29, 2019

    Great salad with nice textures! The parts can be prepped in advance and then combined right before serving. I agree with it being a bit under-seasoned as is. Fortunately, that's easy to fix.

  • MelMM on February 04, 2019

    2-1-2019 I liked the mix of textures in this salad. As written, however, I found it underseasoned and dry. I ended up adding more lemon, more oil, and more salt. With those changes, the salad was quite good.

  • anya_sf on December 13, 2018

    Not being a fan of raw cauliflower, I was skeptical but tried this recipe based on the good reviews. It was fantastic! I didn't have tarragon, so I just used parsley and mint. Unusual combination of ingredients, but it really works.

  • JennyHay on October 28, 2018

    A fabulous combination and very easy to put together. I have substituted barberries for the pomegranate seeds which also worked very well.

  • Frogcake on October 20, 2018

    This was a big hit with my family. Lots of great, diverse textures and tastes that come together nicely with the simple dressing. Would definitely make this again.

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