I’ve got a super tasty recipe that will switch things up for you in the salad department. I really need to keep our salads interesting to ensure I enjoy them enough to eat, so I’m excited about this new combo—cauliflower and pomegranate! I served it with homemade chicken nuggets, some of which ended up just getting mixed into the salad…yum. This one was great leftover (in a lunch box or straight out of the fridge) so double the recipe if you want extras on hand!
Pomegranate Arils (a.k.a. Seeds)
You can buy pomegranates already seeded for you, but don’t be afraid to try to open one yourself—it’s not hard! I like to cut a slit and then open mine up in a bowl of water to avoid the red juices splattering everywhere. They can stain so it’s an easy way to be extra careful.
It’s hard to describe how fresh and tasty the little arils are as they pop in your mouth. They’re of course great on salads, as shown in this recipe, but also tasty in a bowl of yogurt, or even just eaten plain by themselves. Pomegranate season is in the winter so enjoy them while you can. What’s your favorite way to eat pomegranates?
Cauliflower & Pomegranate Salad with a Yogurt Dressing
For the Salad
- 1 head cauliflower trimmed and sliced into 1/2" florets
- 1 tablespoon olive oil
- salt and pepper
- lettuce mix of choice
- 1 cup pomegranate seeds
For the Dressing
- 1 cup plain yogurt
- 1 tablespoon lemon juice last time used 1
- 1 garlic clove minced
- Preheat oven to 425 degrees F. Trim cauliflower and cut florets into 1/2" pieces. Toss on a baking sheet with the olive oil, salt, and pepper, and roast until tender when pierced with a fork and golden brown, 20 to 25 minutes.
- Meanwhile, whisk together the yogurt, lemon, and garlic.
- Arrange a layer of lettuce on a large platter and then sprinkle the pomegranate seeds and cooked cauliflower on top. Finish with dollops of dressing and salt and pepper.