Roasted Cauliflower Salad

 

Yield: 4 servings

Ingredients:

  • 1 head cauliflower, cut into bite-size florets

  • 2 Tbsp. avocado oil or coconut oil

  • 4 Tbsp. extra virgin olive oil

  • 1 ½ tsp. sea salt

  • ¾ tsp. pepper

  • 1 Tbsp. sherry vinegar

  • 2 bunches watercress, spinach, parsley, or other greens of choice, stems removed

  • 1 cup pomegranate seeds

  • ¾ cup raw cashews, or other nut of choice

Instructions:

  1. Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons avocado oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.

  2. In a small bowl, whisk together the olive oil, vinegar and the remaining salt and pepper.

  3. In a salad bowl, toss the greens, pomegranate seeds, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.

 
SaladsChelsea BarringerFresh StartComment