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Cauliflower, pomegranate and pistachio salad

Yotam Ottolenghi
  • minutes
  • Serves 2

INGREDIENTS

1

Cauliflower, large

10 g

Mint, leaves

1

Onion, medium thin

25 g

Parsley, leaves

7 g

Tarragon, leaves

1 tbsp

Lemon juice

1

Salt

60 milliliters

Olive oil

60 milliliters

Sunflower oil

3/4 tsp

Cumin, ground

35 g

Pistachios, toasted and lightly crushed

½ g The seeds from , about 80g net weight