This healthy, gluten free Cauliflower Pomegranate Salad with Yogurt Dressing is a delicious vegetarian dish that’s perfect for sharing!
CAULIFLOWER POMEGRANATE SALAD WITH YOGURT DRESSING
This Cauliflower Pomegranate Salad with Yogurt Dressing can be enjoyed cold or warm, as a veggie side or even main dish, served with rice or quinoa. 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.
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. 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 to add a fresh herb flavour and a bit of green, and coated my 3 ingredients in a smooth, creamy aromatic dressing. 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) and I’ll be using it a lot from now on, though Greek yogurt is always a good alternative.
RELATED POST: Cauliflower Tabbouleh with Pomegranate
I strongly recommend sprinkling the cauliflower pieces (before roasting them) with some cayenne pepper for a bit of bite. Enjoy!
This Cauliflower Pomegranate Salad with Yogurt Dressing was shared with What’s Cookin’ Wednesday
- 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 pomegranate seeds and coriander. Pour the dressing over, stir thoroughly, adjust the seasoning if necessary and serve.
This tastes even better than it looks! Pin It:)