Recently I’ve been experimenting with salads. Not boring, sad, lettuce salads, but salads with a bit of punch. A bit of pizzazz. Something you can bring to work and not be terribly disappointed with. This Cauliflower Pomegranate and Pistachio Salad fits the bill perfectly.
Cauliflower salads seem to be a big thing at the moment. Everywhere I go there’s a fancy cauliflower salad on the menu, and I can sort of see why. Given that it has such a neutral flavour, cauliflower makes a really great base upon which to build a dish, as you can really take it in any direction. Spicy, tangy, fragrant and aromatic….you can fry it, roast it, steam it, etc. There are lots of options.
For this dish, I decided to cover the cauliflower in spices and roast it. I’ve also paired it with some green beans (lightly blanched so they retain their crunch), pomegranate, pistachios, and pomegranate molasses. The acidity of the sumac and pomegranate seeds goes really nicely with the sweetness of the pomegranate molasses and the warmth of the other spices.
Admittedly, I had never bought a pomegranate before I made this dish, so I had to google how to cut it open and get the seeds (known as arils) out. It took me a long time…and I also ended up with waaaaaay too many pomegranate arils for this recipe. Luckily they keep in the fridge for a few days, so I put them to good use on my porridge in the mornings (incidentally, porridge with brown sugar, pomegranate and pistachios is really good).
Pomegranate dissection aside, this dish is really easy to make, and it’s quite filling to eat as well. It’s a great work lunch, but would also made a lovely side dish if you’re entertaining. It can be eaten warm or cold, but it doesn’t keep all that well over time, so it’s best to eat it within 24 hours or so. Frankly, I don’t think you’ll have any problems polishing off the leftovers!