Cauliflower & Quinoa Pomegranate Salad

Roasted cauliflower tossed with a pomegranate dressing. A vibrant, satisfying salad with an intense sweet flavor that can change the mind of any cauliflower skeptic. It's the perfect pair to grilled halloumi or chicken. 

I'm not the biggest fan of cauliflower. It's bland and boring, but this cauliflower quinoa salad has me craving it! Quinoa's nutty flavor mixed with a sweet pomegranate dressing is to die for.  It's delicious, SUPER nutritious, and easy to make.

Cauliflower benefits

Cauliflower + Quinoa + Pomegranate = nutrient POWERHOUSE

✨ Loaded with fiber to keep you FULL and SATISFIED 
✨ Quinoa is a complete protein and has 8g of protein in 1 cup!
✨ High in vitamin K to promote heart health

Ingredients

• Cauliflower
• Olive oil
• Salt & pepper
• Quinoa
• Pomegranate juice & seeds
• Lemon
• Garlic
• Parsley

Instructions

1. Preheat oven to 450F.
2. Toss cauliflower in olive oil, salt and pepper. Transfer to a baking sheet and roast for 15 minutes. Turn halfway through. 
3. Prepare quinoa according to package.
4. Make the dressing: whisk together pomegranate juice, lemon juice, garlic and 2 tablespoon olive oil.
5. In a large bowl, combine cauliflower, quinoa and pomegranate dressing. Toss to coat.
6. Garnish with fresh parsley and pomegranate seeds.

⚠️ WARNING ⚠️
This recipe might turn you into a cauliflower FAN 😉

Pair it with

Cauliflower and Quinoa Pomegranate Salad

Roasted cauliflower tossed with a pomegranate dressing. A vibrant, satisfying salad with an intense sweet flavor that can change the mind of any cauliflower skeptic. It's the perfect pair to grilled halloumi or chicken.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Course Salad, Side Dish

Cuisine American

Author Kelsey Sackmann

Ingredients

• 1 head cauliflower, chopped
• 3 tablespoon olive oil, divided
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup quinoa
• 1 tablespoon pomegranate juice
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 2 tablespoon olive oil
• Seeds from 1 pomegranate
• Fresh parsley

Get Recipe Ingredients

Instructions

• Preheat oven to 450℉.
• In a medium bowl, toss cauliflower in 1 tablespoon olive oil, salt and pepper. Transfer to a baking sheet and roast for 15 minutes, turning halfway through. Remove and set aside.
• Prepare quinoa according to package.
• In a small bowl, whisk together pomegranate juice, lemon juice, garlic and 2 tablespoon olive oil.
• Combine quinoa and cauliflower in a large bowl. Pour in pomegranate dressing and toss to coat.
• Fold in parsley and sprinkle with pomegranate seeds.

Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!