Cauliflower & Pomegranate Salad with a Yogurt Dressing

I’ve received a brilliant tasty recipe that may swap issues up for you within the salad division. I really want to maintain our salads attention-grabbing to make sure I get pleasure from them sufficient to eat, so I’m enthusiastic about this new combo—cauliflower and pomegranate! I served it with selfmade rooster nuggets, a few of which ended up simply getting blended into the salad…yum. This one was nice leftover (in a lunch field or straight out of the fridge) so double the recipe if you would like extras readily available!

Pomegranate Arils (a.ok.a. Seeds)

You should buy pomegranates already seeded for you, however don’t be afraid to attempt to open one your self—it’s not laborious! I like to chop a slit after which open mine up in a bowl of water to keep away from the crimson juices splattering in all places. They will stain so it’s a straightforward approach to be further cautious.

It’s laborious to explain how recent and engaging the little arils are as they pop in your mouth. They’re after all nice on salads, as proven on this recipe, but in addition tasty in a bowl of yogurt, and even simply eaten plain by themselves. Pomegranate season is within the winter so get pleasure from them whilst you can. What’s your favourite approach to eat pomegranates?

Extracting pomegranate seeds in a bowl of water

Cauliflower & Pomegranate Salad with a Yogurt Dressing

Impressed by Meals & Wine Journal


Cauliflower and Pomegranate Salad on 100 Days of Real Food


For the Salad

1 head cauliflowertrimmed and sliced into 1/2″ florets 1 tablespoon olive oil salt and pepper lettuce combineof selection 1 cup pomegranate seeds

For the Dressing

1 cup plain yogurt 1 tablespoon lemon juicefinal time used 1 1 garlic cloveminced


Preheat oven to 425 levels F. Trim cauliflower and reduce florets into 1/2″ items. Toss on a baking sheet with the olive oil, salt, and pepper, and roast till tender when pierced with a fork and golden brown, 20 to 25 minutes.

In the meantime, whisk collectively the yogurt, lemon, and garlic.

Organize a layer of lettuce on a big platter after which sprinkle the pomegranate seeds and cooked cauliflower on prime. End with dollops of dressing and salt and pepper.

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