1 LARGE CAULIFLOWER, OLIVE OIL, 80G PISTACHIOS, 1-2 HANDFULS OF ROCKET, POMEGRANATE SEEDS, WHITE BALSAMIC, SALT AND FRESHLY GROUND PEPPER
FIRSTLY TOAST THE PISTACHIOS IN A DRY PAN FOR A FEW MINUTES - KEEP AN EYE ON THEM SO THEY DON'T BURN - THEY ARE DONE WHEN THEY SMELL TOASTY. REMOVE FROM THE HEAT AND ROUGHLY CHOP WHEN COOLED. USE ALL THE CAULIFLOWER, FLORETS, STALK AND LEAVES. CHOP IT ALL IN TO BITE SIZED CHUNKS, PLACE IN A ROASTING TIN AND DRIZZLE WITH OLIVE OIL SO IT IS ALL COVERED. SEASON WITH SALT AND PEPPER AND OVEN ROAST AT 180C FOR ABOUT 30 MINS - IT SHOULD BE GOLDEN BROWN AND CRISPY. COMBINE THE CAULIFLOWER (WITH THE COOKING JUICES), ROCKET, PISTACHIOS AND POMEGRANATE SEEDS IN A BOWL, SEASON AND DRESS WITH FINO OLIVE OIL AND FINO WHITE BALSAMIC.
SERVES 4