By Comedus
Salad Quinoa, Roasted Cauliflower and Pomegranate
5 steps
Prep:10minCook:15min
Roasting brassicas like cauli flower, broccoli, kale and cabbage intensi es the avour and they become sweet and almost caramelized around the edges. Cooking cauliflower ower this way and tossing it in this sharp pomegranate molasses dressing might just convert a few cauliflower ower-haters to the cause. It’s a vibrant, satisfying salad that works really well with slow- cooked lamb, chargrilled chicken or halloumi.
Updated at: Thu, 17 Aug 2023 03:02:28 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
24
High
Nutrition per serving
Calories472.1 kcal (24%)
Total Fat28.7 g (41%)
Carbs46.2 g (18%)
Sugars7.4 g (8%)
Protein9.4 g (19%)
Sodium193.2 mg (10%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Dressing
Instructions
Step 1
Preheat the oven to 190°C/gas 5.
Step 2
Place the cauliflower on a baking tray and drizzle with a little olive oil. Season with salt and pepper and toss in the oil to coat. Transfer to the preheated oven and roast for 20 minutes, turning the cauliflower ower halfway through, until browned in places. Remove from the oven once cooked.
Step 3
Meanwhile, cook the quinoa according to the packet instructions. Drain off any excess water.
Step 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.
Step 5
Put the cooked quinoa and the cauliflower into a large mixing bowl. Drizzle with the dressing and fold in the parsley leaves. Scatter over the pomegranate seeds to serve.
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