Cauliflower Salad With Yogurt Sauce And Pomegranate Recipe

Recipe By Slurrp

This cauliflower salad with yogurt sauce and pomegranate is a refreshing and healthy dish that is perfect for any occasion. The cauliflower is roasted to perfection, giving it a delicious nutty flavor, and then tossed with a creamy yogurt sauce. The addition of pomegranate seeds adds a burst of sweetness and a pop of color. This salad is not only tasty but also packed with nutrients, making it a great option for a light lunch or a side dish for dinner.

4.7
13 Rating -
Rate
Vegdiet
35minstotal
35m.total
Cauliflower Salad With Yogurt Sauce And Pomegranate
plan
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ingredients serve

Ingredients for Cauliflower Salad With Yogurt Sauce And Pomegranate Recipe

  • 0.13 Head Of Cauliflower
  • 1/4 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.13 cup Plain Yogurt
  • 0.13 tablespoon Lemon Juice
  • 0.13 Clove Garlic, Minced
  • 0.03 teaspoon Salt
  • 0.03 teaspoon Pepper
  • 0.06 cup Pomegranate Seeds
  • 1/4 tablespoon Chopped Parsley

Directions: Cauliflower Salad With Yogurt Sauce And Pomegranate Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  • STEP 3.Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender.
  • STEP 4.In a small bowl, whisk together the yogurt, lemon juice, garlic, salt, and pepper to make the yogurt sauce.
  • STEP 5.Once the cauliflower is roasted, transfer it to a serving bowl and drizzle the yogurt sauce over the top.
  • STEP 6.Sprinkle the pomegranate seeds and chopped parsley over the salad.
  • STEP 7.Toss gently to combine all the ingredients.
  • STEP 8.Serve the cauliflower salad with yogurt sauce and pomegranate immediately, or refrigerate for up to 2 days.
  • STEP 9.Enjoy!

Cooking Tips

  • Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
  • You can add other vegetables like cherry tomatoes or cucumber to the salad for extra freshness and crunch.
  • If you don't have pomegranate seeds, you can substitute them with dried cranberries or raisins.
  • For a vegan version, you can use dairy-free yogurt or tahini instead of regular yogurt.
  • Feel free to adjust the seasoning and lemon juice according to your taste preferences.

Storage and Serving

  • This cauliflower salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • Before serving, give the salad a gentle toss to redistribute the flavors.
  • Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light lunch on its own.
Nutrition
value
46
calories per serving
< 1 g Fat2 g Protein8 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    2g
  • Carbs
    8g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    8g
  • Protein
    2g
  • Fiber
    < 1g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    < 1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    4mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    20mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp