Roasted Curried Cauliflower Salad
Roasted cauliflower florets combine with pomegranate arils and pistachios and topped with yogurt and curry sauce.
INGREDIENTS
For The Salad:
- 1 head cauliflower cut into florets (about 5 cups)
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- ¼ cup pomegranate arils
- ¼ cup pistachios coarsely chopped
- 1 tablespoon parsley leaves
- ¼ cup Greek yogurt
- 1 tablespoon water
For The Curry Sauce:
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1 teaspoon fresh rosemary
- 1 tablespoon white vinegar
INSTRUCTIONS
- Preheat oven to 425F. Line a baking pan with parchment paper.
- Place cauliflower florets in the pan in one layer.
- Sprinkle salt and ground black pepper over them. Drizzle olive oil over them and stir well so that all the florets are coated with spices and olive oil.
- Bake for 40 minutes or until browned and tender, stirring occasionally towards the end of baking time. Remove from oven and let it cool.
- For the curry sauce, heat olive oil in a small skillet. Add in curry powder and rosemary and cook one minute, stirring frequently. Remove it from heat and stir in the vinegar.
- Transfer the roasted cauliflower florets in a salad bowl. Add in pomegranate arils, chopped pistachio and parsley leaves.
- Whip up the Greek yogurt with water and top the salad with it. You can use as much as you like.
- Drizzle the curry sauce evenly over the salad.
NOTES
Adapted from Cooking Light
NUTRITION
Calories: 191kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 340mgPotassium: 567mgFiber: 4gSugar: 5gVitamin A: 124IUVitamin C: 72mgCalcium: 60mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
Tried this recipe? Leave a comment below!