Roasted cauliflower salad with pistachio pesto dressing
- Helena Busiakiewicz
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Serves 2 - 4
Easy
Prep: 20 mins
Cook: 20 mins
0 reviews
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This will make more pesto than you need, but it's delicious stirred through pasta for a quick midweek meal
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Try our roasted cauliflower salad with pistachio pesto dressing, then try cauliflower couscous salad, turmeric roasted cauliflower salad, roasted curried cauliflower or miso roasted cauliflower, avocado and lentil salad.
Roasted cauliflower salad with pistachio pesto dressing recipe
Ingredients
Nutrition
-
1 medium cauliflower
half coarsely grated on a box grater, half chopped into medium florets, leaves sliced into smaller pieces if needed
-
80ml olive oil
-
150g pistachios
-
2 lemons
zested and juiced
-
2 garlic cloves
roughly chopped
-
50g basil
torn
-
30g mint
leaves picked and roughly chopped
-
25g parmesan
grated
-
20g chives
roughly chopped
-
50g Nocellara olives
roughly chopped
-
60g pomegranate seeds
Nutrition: per serving
- kcal532
- fat43.7g
- saturates6.9g
- carbs16.1g
- sugars9.2g
- fibre8.1g
- protein14.7g
- salt0.6g
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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.
More ways with cauliflower.
Authors
Helena Busiakiewicz
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