Into making veggies scrumptious and thrilling? This roasted cauliflower salad does simply that! Flavors and textures abound with smoky + zesty spices, candy roasted pink onions, crunchy pistachios, and tart pomegranate molasses.
It’s a show-stopping aspect impressed by Ottolenghi. Good for the vacation desk, but additionally straightforward 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 pink onion for sweetness and olive oil for richness. Whereas salt provides taste, floor cumin and cardamom deliver a Center Japanese-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.
Closing garnishes embody parsley for freshness, pistachios for crunch, and a drizzle of pomegranate molasses for a tart end that brings all of it collectively. Have a look at that magnificence!
We hope you LOVE this roasted cauliflower salad. It’s:
& SO vibrant!
Extra Flavorful Cauliflower Recipes
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Servings 4 (~1 cup servings)
- 1 massive head cauliflower, reduce into bite-sized florets (1 massive head cauliflower yields ~5-6 cups or 500-600 g)
- 1 medium pink 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
- 1/4 cup chopped recent parsley
- 1/2 cup roasted pistachios, chopped (we used salted)
- 1 Tbsp pomegranate molasses (we used Simply Date model)
Preheat the oven to 425 levels F (218 C).
On a big baking sheet, toss the cauliflower florets and onion wedges with the olive oil, cumin, cardamom, and salt. Unfold into a fair layer. Roast for 20-25 minutes, till the cauliflower is beginning to get crispy on the sides.
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 modify, as wanted, including extra maple syrup for sweetness or salt to style.
Garnish with recent parsley, chopped pistachios, and a drizzle of pomegranate molasses.
Finest when recent. Leftover salad will hold 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.
*Diet info 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