Cauliflower, Pomegranate and Pistachio Salad


  • 1 large head cauliflower or 1 3/4 lb florets, plus leaves if any
  • 1 medium onion roughly sliced
  • 1/3 cup plus 2 TBSP Milanese Gremolata Olive Oil
  • 1/2 TSP salt, divided
  • 1 1/4 cup parsley roughly chopped
  • 1/2 cup mint roughly chopped
  • 1/2 cup tarragon roughly chopped
  • 1/2 cup pomegranate seeds
  • 1/3 cup pistachio kernels, lightly toasted and roughly chopped
  • 1 TSP cumin
  • 1/3 cup Sicilian Lemon White Balsamic

Preheat oven to 425 F. Coarsely grate a third of the cauliflower and set aside in a
bowl. Break remaining cauliflower into florets, roughly 1-1/4” wide, put in separate
bowl with leaves (if you have any) and onion. Toss everything together with 2 TBSP
oil and ¼ tsp salt and spread out on a large parchment lined a baking tray. Roast for
about 20 minutes until cooked through and golden brown. Remove from oven and
set aside to cool. Once cool, put roasted veggies with grated cauliflower,
pomegranate seeds and pistachios. Sprinkle remaining salt over and toss to
combine. Mix 1/3 cup oil and balsamic and whisk in cumin, pour over salad, toss
and serve.