Ottolenghi'S Cauliflower, Pomegranate, And Pistachio Salad

• 1 extra-large cauliflower (1 3/4 pounds, 800g)
• 1 onion, roughly sliced (3/4 cup, 130g)
• 1/3 cup (80ml) olive oil
• salt
• 1 1/4 cups (10g) mint, roughly chopped
• 1/2 cup (10g) tarragon, roughly chopped
• 1/2 cup (80g) seeds from 1/2 medium pomegranate
• 1/3 cup 40g shelled pistachios, lightly toasted and roughly chopped
• 1 teaspoon ground cumin
• 1 1/2 tablespoons lemon juice

1. Preheat the oven to 425u0b0F.
2. Coarsley grate a third of the cauliflower and set aside in a bowl. Break the remaining cauliflower into florets, roughly 1 1/4 inches/3cm wide, and add these to a separate bowl with cauliflower leaves, if you have any, and the onion. Toss everything together and 2 tablespoons oil and 1/4 teaspoon of salt, then spread out on a large parchment-lined baking sheet. Roast for about 20 minutes, until cooked through and golden brown. Remove from the oven and set aside to cool.
3. Once cool, put the roasted vegetables into a large bowl with the 3 tablespoons (50ml) oil, the grated cauliflower, and parsley, mint, tarragon, pomegranate seeds, pistachios, cumin, and lemon juice, along with 1/4 teaspoon salt. Toss gently, just to combine, then transfer to a platter and serve.

cauliflower, onion, olive oil, salt, mint, tarragon, pomegranate, pistachios, ground cumin, lemon juice

Taken from food52.com/recipes/78069-ottolenghi-s-cauliflower-pomegranate-and-pistachio-salad (may not work)