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Cauliflower and Pomegranate Salad on 100 Days of Real Food
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Cauliflower & Pomegranate Salad with a Yogurt Dressing

Inspired by Food & Wine Magazine
CourseSalads
CuisineAmerican
MethodFreezer Friendly, Too Easy
DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 6 people

Ingredients

For the Salad

  • 1 head cauliflower trimmed and sliced into ½" 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

Instructions

  • Preheat oven to 425 degrees F. Trim cauliflower and cut florets into ½" 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Cauliflower & Pomegranate Salad with a Yogurt Dressing
Amount Per Serving
Calories 93 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 49mg2%
Potassium 414mg12%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 8g9%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 50.3mg61%
Calcium 73mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.