Roasted Cauliflower, Pomegranate, Cilantro, and Pistachio Salad

5 from 1 vote

Roasted Cauliflower, Pomegranate, Cilantro, and Pistachio Salad

This is a delicious and festive looking salad. Feel free to vary the herb and nut used to suit your taste. I like to serve this warm or at room temperature.

Course Salad, Side Dish

Cuisine American

Keyword american, cauliflower, Christmas, cilantro, dairy-free, egg-free, holiday, nightshade-free, pistachio, pomegranate, salad, side, vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 134kcal

Author Jenny Ross

Ingredients

1 head cauliflower cut into florets
2 tablespoons avocado oil
salt and pepper to taste
1 pomegranate seeds removed, divided
1/4 cup parsley minced or cilantro, or a mixture of the two
1/4 cup pistachios toasted and chopped
zest of 1 lime or lemon

Instructions

Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Add the cauliflower and avocado oil and toss cauliflower with the oil and season to taste with salt and pepper. Bake for 20-25 minutes at 425ºF, or until golden and browned in places.
While the cauliflower is baking, create the pomegranate glaze. Juice half of the pomegranate seeds, reserving the second half for the salad. Add the juice to a small pan and cook until reduced to about 1 tablespoon. Add sweetener to taste, if desired (a tablespoon of allulose works well). Set aside.
Transfer the cauliflower to a serving plate. Sprinkle with cilantro, pomegranate seeds, pistachios, and zest. Drizzle with the reduced pomegranate syrup and serve.

Notes

Protein:Energy Quotient [calories]: 0.19, Protein % of calories: 11.4%

Nutrition