Roasted Cauliflower & Pomegranate Salad
Ready in just under 20 minutes, this cauliflower and pomegranate salad has tons of flavour, and bursts of fruity goodness with the addition of the pomegranate arils. It’s super simple too and keeps your taste buds entertained with every bite.
Ingredients
SALAD
125 g Cauliflower
1 pomegranate deseeded
50 g parsley chopped
50 g mint chopped
200 g chickpeas drained
1 lemon rind
1 garlic clove minced
100 g Absolute Organics White Quinoa
50 g Meredith Dairy Goats Cheese
1 spring onion stem diced
1 tbsp olive oil
DRESSING
20 g Capirette Sherry Vinegar
70 g Al Rabih Pomegranate Molasses
1/3 cup olive oil
Method
- Preheat oven to 180 degrees.
- Cut cauliflower florets and place on a baking tray. Add lemon zest, garlic and sprinkle with olive oil. Season with salt and pepper.
- Place in the oven for 12 – 15 minutes, until golden and lightly charred. Remove from oven and allow to cool.
- In a large bowl, combine all ingredients.
- To prepare the dressing, in a small jar, mix all ingredients together and whisk. Drizzle dressing over the salad.
- Enjoy!