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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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
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!