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Cauliflower Pomegranate Salad

with Vegetable Broth Garden Veggie
Gluten Free No Dairy Added Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
2-4
Cauliflower Pomegranate Salad

If you’ve never had a roast cauliflower salad then let us introduce you to a flavour sensation. Herby and bright, crunchy and toasty, soft and buttery, this salad really has it all, and proves that you well and truly can make friends with salad. Perfect as a side, or piled high, share the love and make a double batch if you’re feeling extra generous, because it’s highly unlikely there will be leftovers.

Sides & Snacks
Middle Eastern inspired
Pantry Items
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  • 1 large head of cauliflower
  • 1 medium onion, sliced
  • 1 tbsp Vegetable Broth Garden Veggie
  • Olive oil
  • pinch of salt 
  • Parsley
  • Mint
  • Seeds from half a pomegranate
  • 1 tsp ground cumin
  • ¼ cup almonds
  • Juice of half a lemon

Preheat your oven to 392F. 

Toast almonds in a dry pan over a medium heat, allow to cool, then roughly chop.

Grate ⅓ of the cauliflower and set aside. Cut remaining cauliflower into florets and place on a large baking tray lined with baking paper, along with any cauliflower leaves, and onion.

Mix Vegetable Broth into the olive oil. Add salt, drizzle and toss to ensure everything is coated. 

Allow cauliflower to roast for approximately 20 minutes, or until cooked through, remove from oven, then set aside to cool. 

Once roasted cauliflower has cooled, combine all ingredients and toss gently to serve.