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ROASTED CAULIFLOWER, QUINOA, AND POMEGRANATE SALAD

Roasting brassicas like cauliflower, broccoli, kale, and cabbage intensifies the flavor and they become sweet and almost caramelized around the edges. Cooking cauliflower this way and tossing it in this sharp pomegranate molasses dressing might just convert a few cauliflower haters to the cause. It’s a vibrant, satisfying salad that works really well with slow-cooked lamb, grilled chicken, or halloumi.

SERVES 4

1 large cauliflower, cut into florets

Olive oil, for drizzling

Sea salt and freshly ground black pepper

1 cup quinoa, rinsed

Small bunch of flat-leaf parsley, leaves picked

Seeds from 1 pomegranate, to serve

 

FOR THE DRESSING

1 tablespoon pomegranate molasses

1 tablespoon white wine vinegar

1 garlic clove, peeled and crushed

6 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

 

DIRECTIONS

1. Preheat the oven to 375˚F.

2. Place the cauliflower florets on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the oven and roast for about 20 minutes, turning the cauliflower halfway through, until browned in places. Remove from the oven once cooked.

3. Meanwhile, cook the quinoa according to the package instructions.

4. Using a small whisk or a fork, mix the ingredients for the dressing together with a pinch of salt and pepper until completely combined. Taste and adjust the seasoning if necessary.

5. Put the cooked quinoa and the cauliflower into a large bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds and serve.

 

*GOOD TO KNOW

Pomegranate seeds are bursting with vitamin C, which boosts your immune system, and vitamin K, which is essential for bone and blood health. In addition to fighting bacteria, supporting the heart, and lowering blood pressure, they are also supposed to be aphrodisiacs!

 

PER SERVING

CALORIES 386

FAT (g) 21.0

SATURATED FAT (g) 3.0

CARBS (g) 36.0

SUGAR (g) 10.0

FIBER (g) 7.0

PROTEIN (g) 11.0

SODIUM (g) 0.11