This gluten free Spiced Roasted Cauliflower Pomegranate Salad with Yogurt is a delicious vegetarian dish that’s perfect for sharing. Ready in 30 minutes!
This Spiced Roasted Cauliflower Pomegranate Salad with Yogurt can be enjoyed cold or warm, as a veggie side or even main dish. As it contains essentially one vegetable , i.e. cauliflower, it won’t wilt or get soggy after 10 minutes. (Which is about as long as most salads manage to stay fresh for). So you can put it in a plastic container and take to a party or enjoy for lunch at work. In short, this salad is a very practical, handy dish that can be used according to individual needs.
Roasting the cauliflower
I roast my vegetables whenever possible (if I don’t want them raw), and roasted cauliflower is so much more tasty than cooked or even steamed. It worked fantastically in my Cauliflower Tabbouleh with Pomegranate recipe as well as in this aromatic Roasted Cauliflower Soup with Apple. Roasting cauliflower is very simple. Depending on the recipe either chop it roughly or make cauliflower rice (i.e. blitz until crumbly) and spread on a large baking sheet. Season, drizzle with a little oil and bake for about 20-25 minutes.
Although delicious on its own (when roasted), I thought I’ll make an extra special dish that would really show off this fabulous vegetable. I used pomegranate seeds for sweetness and crunch and coriander (cilantro) for freshness and a bit of green. I then coated my 3-ingredient salad in a smooth, creamy aromatic dressing.
Easy yogurt dressing
This deliciously creamy yogurt dressing is incredibly easy to make. Just combine the yogurt with the crushed garlic, a bit of spice, oil for a glossy finish and season to taste. It’s really that simple.
You’ll notice I’ve used Skyr to make the dressing. Skyr is my latest discovery which I mentioned in my previous post, Butternut Squash Vegetarian Chilli. If you can’t get Skyr or prefer Greek yogurt or another thick yogurt that’s absolutely fine too.
Easy prep tips
This roasted cauliflower salad can be enjoyed warm or chilled. If you are planning to serve it chilled it’s absolutely fine to roast the cauliflower ahead. Just refrigerate it, covered, until you are ready to use it. If you are serving it hot it’s best to use it straight from the oven.
The dressing can also be made ahead and refrigerated (for up to 3 days) until you are ready to use it.
This gluten free Spiced Roasted Cauliflower Pomegranate Salad with Yogurt makes a delicious vegetarian side dish - perfect for sharing!
- 1 medium cauliflower
- 1/2 cup pomegranate seeds
- 4 tablespoons cilantro finely chopped
- Salt and cayenne pepper to taste
- For the dressing:
- 4 tablespoons thick yogurt Greek or Skyr
- 1 small garlic clove crushed
- 3 tablespoons rapeseed oil plus more for drizzling over the cauliflower
- 1 tablespoon lemon juice
- 1/2 teaspoon each cumin and turmeric powder
Preheat the oven to 400 F/ 200 C/ gas mark 6. Roughly chop up the cauliflower, tip onto a baking tray, season with salt and cayenne pepper and drizzle with oil (3-4 tablespoons). Bake for 20-22 minutes, turning half way. Remove from the oven and set aside.
Combine all the dressing ingredients, stir thoroughly and set aside.
In a large bowl combine the roasted cauliflower with the dressing. Scatter the pomegranate seeds and cilantro, stir, adjust the seasoning if necessary and serve.
Pin Spiced Roasted Cauliflower Pomegranate Salad with Yogurt
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RECIPE LINK PARTIES
I am sharing this roasted cauliflower salad with What’s Cookin’ Wednesday.