Name: Roasted Cauliflower Salad with Pomegranate and Pine Nuts
Yield: 4 servings
Ingredients: 1 cauliflower; 1 pomegranate; 5 tablespoon of olive oil; 1 tablespoon of honey; 2 tablespoon of parsley; 3 tablespoon of pine nut; 1 pinch of Espelette pepper; 1 teaspoon of ras el-hanout; 1 tablespoon of apple cider vinegar

Roasted Cauliflower Salad with Pomegranate and Pine Nuts

If you have never tasted roasted cauliflower in a salad, don't hesitate to make this recipe, you will enjoy it. It is very flavorful and a nice change. Delicious with a 2016 Château Fleur Cardinale.

Vegetarian Vegetables Salad Public

Course: Side dish

Preparation time: 0 minutes

Cost per serving: 1,11 €

Energy: 312 kcal / serving

Nutritional score:

Instructions

1. In a salad bowl, mix 1 pinch of salt, 1 pinch of Espelette pepper, and 1 heaping teaspoon of Ras-el-hanout. Mix well and add 3 tablespoons of olive oil. Set aside.
2. Remove the leaves and core of the cauliflower, cut it into small florets, and wash them. Pat them dry, put them in a salad bowl, and drizzle them with the olive oil/spice mixture. Mix well (with your hands), it's easier to coat the florets evenly, then spread them on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 35 minutes, with the fan on. Let cool to room temperature.
3. Meanwhile, place the pine nuts in a non-stick skillet and toast them dry for 10 minutes, until they turn a nice golden color and smell good. Watch the cooking carefully so they don't burn. Set aside and let cool.
4. At mealtime: Wash, dry, and finely chop the parsley. Cut the pomegranate in half and remove the seeds from one half. In a salad bowl, add a small pinch of salt, 1 pinch of pepper, and the honey. Thin out with vinegar and finish by pouring in 2 tablespoons of olive oil.
5. All that's left is to mix the cooled roasted cauliflower, pine nuts, parsley, pomegranate, and dressing.