Serves 4

Ingredients

1 Large cauliflower (800g)

1 medium white onion, sliced

25g parsley, fresh

10g mint, fresh

10g coriander, fresh

½ pomegranate

40g pistachio kernels, toasted and chopped

1tsp ground cumin

1 ½ tbsp lemon juice

Method

First, preheat the oven to 200°C fan and coarsely grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, and the onion. Toss everything together with 2 tablespoons of oil and ¼ teaspoon of salt, then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.

Once cool, put the roasted vegetables into a large bowl with the 50ml oil, the grated cauliflower and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.