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How to Make a Roasted Cauliflower and Pomegranate Salad with Lemon-Tahini Dressing

Elevate your salad game with this stunning Roasted Cauliflower and Pomegranate Salad. Featuring golden, caramelized cauliflower florets, jewel-like pomegranate seeds, and a creamy lemon-tahini dressing, this dish is a perfect balance of warm and cool, sweet and savory. It's a nutritious and visually appealing option for lunch, dinner, or as a show-stopping side dish.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Roasted Cauliflower and Pomegranate Salad combines warm, caramelized cauliflower with the sweet-tart pop of pomegranate seeds, creating a delightful balance of flavors and textures perfect for any season.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 large head of cauliflower (about 2 lbs), cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup toasted pine nuts

For the Lemon-Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons water
  • Salt, to taste

Instructions

  1. Preheat the oven to 425°F (220°C).

  2. In a large bowl, toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper until evenly coated.

  3. Spread the seasoned cauliflower on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden brown and tender.

  4. While the cauliflower is roasting, prepare the dressing. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add salt to taste and adjust consistency with more water if needed.

  5. Remove the cauliflower from the oven and let it cool for 5-10 minutes.

  6. In a large serving bowl, combine the roasted cauliflower, pomegranate seeds, chopped parsley, and mint.

  7. Drizzle the lemon-tahini dressing over the salad and gently toss to combine.

  8. Sprinkle toasted pine nuts over the top just before serving.

Chef's Notes

  • For extra flavor, add a sprinkle of za'atar or sumac to the cauliflower before roasting.
  • You can substitute pine nuts with toasted almonds or walnuts for a different crunch.
  • This salad can be served warm, at room temperature, or chilled, making it great for meal prep.
  • To save time, you can use pre-cut cauliflower florets and packaged pomegranate seeds.
  • Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 8g
  • Healthy Fats: 22g
  • Fiber: 6g
  • Vitamin C: 120% DV
  • Vitamin K: 20% DV
  • Folate: 25% DV

This salad is rich in antioxidants from the cauliflower and pomegranate, and provides a good source of healthy fats from the olive oil, tahini, and pine nuts.

Serving Suggestions

  • Serve as a light main course with a side of warm pita bread or flatbread.
  • Pair with grilled chicken or roasted chickpeas for added protein.
  • For a complete Mediterranean-inspired meal, serve alongside hummus and tabbouleh.
  • This salad makes an excellent side dish for roasted lamb or baked fish.
  • Garnish with additional pomegranate seeds and a sprinkle of feta cheese for extra visual appeal and flavor.