Description

This vibrant roasted cauliflower salad offers a delightful combination of textures and flavors. Tender, caramelized cauliflower florets, featuring a mix of white, purple, and orange varieties, are tossed with thinly sliced red onion, bright pomegranate seeds, and a scattering of fresh parsley and toasted slivered almonds. The dish is brought together by a sweet and tangy honey-lemon dressing, creating a balanced and appetizing side or light main course. The roasting process enhances the natural sweetness of the cauliflower, while the fresh additions provide a refreshing contrast.

Ingredients

* 1 large head cauliflower (about 2 lbs), cut into 1-inch florets (can use a mix of colors)
* 2 tablespoons olive oil, plus more for dressing
* 1/2 teaspoon salt, plus more to taste
* 1/4 teaspoon black pepper, plus more to taste
* 1/2 red onion, thinly sliced
* 1/2 cup pomegranate seeds
* 1/4 cup fresh parsley, chopped
* 1/4 cup slivered almonds, toasted
For the Honey-Lemon Dressing:
* 3 tablespoons fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon honey
* 1/4 teaspoon salt
* Pinch of black pepper

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
While the cauliflower roasts, prepare the dressing. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, honey, 1/4 teaspoon salt, and a pinch of black pepper until well combined.
Once the cauliflower is roasted, transfer it to a large serving bowl. Add the thinly sliced red onion, pomegranate seeds, chopped parsley, and toasted slivered almonds.
Pour the honey-lemon dressing over the salad. Gently toss to combine all ingredients. Serve warm or at room temperature.

Notes

* For extra flavor, add a pinch of red pepper flakes to the cauliflower before roasting.

* To toast slivered almonds, spread them on a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden.

* This salad can be prepared a few hours in advance. Keep the dressing separate and toss just before serving to maintain freshness.

* Adjust the amount of honey or lemon in the dressing to suit your preference for sweetness or tartness.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 210
Fat: 12g
Carbohydrates: 25g
Protein: 5g