Roasted Cauliflower & Rice Salad with Pomegranate Dressing
This Roasted Cauliflower Salad can be served warm, at room temperature, or cold. Because the salad utilizes hearty ingredients, you can enjoy it for the next three days, which makes this salad a beautiful and tasty option for meal prep.
Equipment
- 1 Oven
Ingredients
Roasted Cauliflower:
- 2 tablespoons olive oil
- 1 medium head of cauliflower
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
Salad:
- 2 cups short grain brown rice cooked (sub: quinoa, barley, or farro)
- 2 large carrots shredded
- ½ cup walnuts chopped
- ½ cup parsley finely chopped
- ½ cup dried cranberries
Salad Dressing:
- 2 tablespoons pomegranate molasses
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ cup olive oil
Instructions
- Preheat oven to 425.
- Remove stem and leaves from the cauliflower and discard. Slice cauliflower head into 1-inch slices, pieces will break apart into smaller pieces, that's okay.
- While the cauliflower roasts, make the salad and the salad dressing. In a large bowl, add the remaining salad ingredients and set aside.
- In a small bowl, or mason jar with tight-fitting lid, add the dressing ingredients. Shake or whisk until well combined and emulsified.
- Add the roasted cauliflower pieces to the large bowl with the salad ingredients. Toss. Pour salad dressing over salad and toss until well combined and every salad ingredient is light coated in the Pomegranate Salad Dressing.
- This salad can be served warm, at room temperature, or cold. Because the salad utilizes hearty ingredients, you can enjoy it for the next three days, which makes this salad a beautiful and tasty option for meal prep.
Tried this recipe?Let us know how it was!