Into making veggies scrumptious and thrilling? This roasted cauliflower salad does simply that! Flavors and textures abound with smoky + zesty spices, candy roasted purple onions, crunchy pistachios, and tart pomegranate molasses.
It’s a show-stopping facet impressed by Ottolenghi. Good for the vacation desk, but additionally simple sufficient to throw collectively on a weeknight. Simply half-hour required. Allow us to present you the way it’s achieved!
This VIBRANT cauliflower salad begins with roasting cauliflower with purple onion for sweetness and olive oil for richness. Whereas salt provides taste, floor cumin and cardamom deliver a Center Jap-inspired aptitude.
After roasting the veggies till tender with crispy edges, we season with lemon zest and juice for brightness and maple syrup for sweetness.
Remaining garnishes embody parsley for freshness, pistachios for crunch, and a drizzle of pomegranate molasses for a tart end that brings all of it collectively. Take a look at that magnificence!
We hope you LOVE this roasted cauliflower salad. It’s:
Caramelized
Tart-sweet
Crunchy
Herby
Zesty
& SO vibrant!
Function a vacation facet, or pair with our Easy Muhammara Dip and Vegan Lentil Fesenjān for a Center Jap-inspired feast. And for dessert? Tahini Cookies! Yum. Can we come over?
Extra Flavorful Cauliflower Recipes
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Servings 4 (~1 cup servings)
- 1 giant head cauliflower, minimize into bite-sized florets (1 giant head cauliflower yields ~5-6 cups or 500-600 g)
- 1 medium purple onion, sliced into 1/4-inch wedges (1 medium onion yields ~2 cups or 230 g)
- 1 ½ Tbsp olive oil
- 1 tsp floor cumin
- 1/2 tsp floor cardamom
- 1 tsp sea salt
- 2 tsp lemon zest (1 small lemon yields ~2 tsp zest)
- 2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp juice)
- 1-2 tsp maple syrup
FOR GARNISH
- 1/4 cup chopped contemporary parsley
- 1/2 cup roasted pistachios, chopped (we used salted)
- 1 Tbsp pomegranate molasses (we used Just Date model)
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Preheat the oven to 425 levels F (218 C).
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On a big baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Unfold into a good layer. Roast for 20-25 minutes, till the cauliflower is beginning to get crispy on the sides.
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Take away from the oven and switch to a serving platter. Add the lemon zest, lemon juice, and maple syrup (beginning with the lesser quantity) and toss to coat. Style and alter, as wanted, including extra maple syrup for sweetness or salt to style.
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Garnish with contemporary parsley, chopped pistachios, and a drizzle of pomegranate molasses.
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Finest when contemporary. Leftover salad will preserve saved in a sealed container within the fridge for 2-3 days. Not freezer pleasant.
*Loosely tailored from Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad.
*Vitamin data is a tough estimate.
Serving: 1 serving Energy: 218 Carbohydrates: 20.9 g Protein: 6.9 g Fats: 13.7 g Saturated Fats: 1.9 g Polyunsaturated Fats: 2.9 g Monounsaturated Fats: 8.1 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 701 mg Potassium: 670 mg Fiber: 5.5 g Sugar: 9.2 g Vitamin A: 223 IU Vitamin C: 72 mg Calcium: 78 mg Iron: 2.1 mg
