Roasted cauliflower salad

By Emily Lycopolus
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Make eating your veggies fun with this roasted to perfection cauliflower salad. 

SERVES
2
TOTAL TIME

Ingredients

  • 1 large head cauliflower
  • 1/4 cup Lime fused olive oil
  • 1 teaspoon ground cumin
  • 2 tablespoons Pomegranate dark
  • balsamic vinegar
  • 1/2 cup Tahini Garlic Yogurt Sauce
  • 1/2 teaspoon sumac
  • 2 tablespoons chopped fresh curly-leaf parsley
  • 2 tablespoons pomegranate arils

Directions

  1. Preheat the oven to 450°F. Line a baking tray with parchment paper.
  2. Separate the head of cauliflower into small florets, place them in a medium-sized bowl, drizzle the olive oil over top, sprinkle with the cumin, and mix to ensure the florets are evenly coated. Arrange them evenly on the prepared baking tray. Roast for 15 minutes, until the cauliflower is fork-tender and the tips are golden brown. Allow to cool completely on the baking tray.
  3. When ready to serve, arrange the cauliflower on a serving plate. Drizzle first with the balsamic and then with the garlic yogurt sauce. Finish off with a sprinkle of sumac, parsley, and pomegranate seeds (in that order) to garnish.
  4. Enjoy immediately. In theory you can store it in an airtight container for up to three days, although it will get soggy after a night in the fridge so it’s best enjoyed the day.

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