Winter Salad Recipe: Roasted Cauliflower + Pomegranate Salad

Try This Delicious Winter Salad Recipe

By Nicole Teh

As the holidays come to a halt (and our livers and stomachs take a much-needed break!),  jumpstart your healthy-eating resolutions and brighten up the wintery days with this healthy, vegan and gluten-free winter salad recipe.

Roasted Cauliflower + Pomegranate Salad Recipe

olive oil
1 large cauliflower
1 bunch broccolini
handful of chopped parsley
handful of chopped mint leaves
1 teaspoon whole cumin seeds
salt & pepper
pomegranate seeds (half a pomegranate)
juice of 1 lemon

Preheat oven to 425 F.

Cut cauliflower into bite-size florets. In a large deep tray, toss cauliflower with olive oil, cumin seeds, salt and pepper. Roast for 25 minutes

Boil broccolini for 5-8 minutes, then drain and remove from pot. Toss broccolini with cauliflower, mix in chopped parsley and mint, then sprinkle dish with pomegranate seeds. Squeeze the juice of 1 lemon, drizzle some olive oil and then grate the zest of lemon to add zing to the flavor.

Bon  Appétit!

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