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.
Preheat oven to 450. Toss cauliflower in 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 oil. Combine quinoa and cauliflower in a medium bowl. Drizzle with pomegranate dressing and toss to coat. Fold in parsley and sprinkle with pomegranate seeds.