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Warm Cauliflower Salad with Pomegranate Arils & Tahini
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Warm Roasted Cauliflower and Pomegranate Salad

Warm roasted cauliflower with pomegranate arils, tahini dressing and fresh parsley. Easy vegan side or main dish.
Course Side Dish
Keyword warm cauliflower salad
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4
Calories 248kcal

Equipment

  • knife
  • cutting board
  • baking sheet
  • parchment paper
  • Spoon
  • large bowl
  • whisk

Ingredients

  • 1 head of cauliflower cut into florets
  • 2 tablespoons olive oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 2 tablespoons almond milk
  • ⅓ cup pomegranate arils
  • ¼ cup unsalted roasted almonds chopped
  • 2 tablespoons chopped parsley

Instructions

  • Preheat the oven to 350 F.
  • In a bowl, mix together cauliflower florets, olive oil, cumin, cinnamon, garlic and salt. Bake for 35-40 min (or until golden)
  • In the meantime, make your dressing by mixing together tahini, lemon juice, maple syrup, apple cider vinegar and almond milk. Add salt to taste.
  • Once the cauliflower is cooked, pour the dressing over and top with pomegranate seeds, chopped nuts and parsley

Nutrition

Calories: 248kcal | Carbohydrates: 17g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 203mg | Potassium: 628mg | Fiber: 6g | Sugar: 6g | Vitamin A: 176IU | Vitamin C: 75mg | Calcium: 101mg | Iron: 2mg