This recipe came from Yotam Ottolenghi’s Saturday column in The Guardian and could qualify as my ‘Dish of the Year’. Delicious at home and good to take to a party as all the elements can be made in advance and put together before serving.  I was especially delighted that Erling, who is from Norway and studying in the sixth form in England, enjoyed it when he came to supper.

 

60ml sunflower oil

1-2 onions, peeled and thinly sliced

1 large cauliflower leaves removed and base trimmed

60ml olive oil

Sea salt

25g parsley leaves, finely sliced

15g mint leaves, roughly chopped

Seeds from half a pomegranate

35g pistachios

½ tsp ground cumin

1 -2 tbsp lemon juice

 

Lightly roast the pistachios and, when cool, crush them roughly with a rolling pin. Put to one side.

Cook the sliced onion in a small frying pan with the sunflower oil for about 10 minutes until golden brown and starting to crisp.. Remove from heat and set aside to cool.

Coarsely grate a third of the cauliflower and set aside. Cut the remaining cauliflower into smallish florets. Toss these in half the olive oil and spread out on a baking tray. Salt lightly. Roast for 20 minutes or more at 190C or until cooked through and obviously browning. Also set these to one side to cool.

To serve, put all the ingredients except the roasted cauliflower in a large mixing bowl with salt and olive oil as required. Mix well, add the roasted cauliflower and serve at once.