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Roasted Cauliflower Salad with Pommergranate

Roasted Cauliflower Salad with Pommergranate

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Ingredients  

  • 3 tbsp coconut or olive oil
  • 2 tsp ground cumin
  • 1 teaspoon organic turmeric (or more)
  • 1 teaspoons cayenne
  • Sea salt
  • 1 head of cauliflower—halved, cored and cut into 1-inch florets
  • 1/2 teaspoon freshly-grated lemon zest
  • 1 tablespoon freshly-squeezed lemon juice
  • 2 tablespoons chopped parsley
  • 1/2 cup Pomegranate seeds
  • 1 tbsp pine nuts (optional) 

Method

  1. Preheat the oven to 425 degree F.
  2. Place the cauliflower florets in a large baking dish. Drizzle with 2 tablespoons of the oil, sprinkle with the cumin, turmeric, red pepper and toss to combine. Season to taste with salt and pepper.
  3. Roast, stirring occasionally, until tender and golden, 25 to 30 minutes. Set aside to cool slightly.
  4. In a small bowl, whisk the remaining 1 tablespoon oil with the lemon zest and lemon juice. Pour over the cooled cauliflower and toss to combine.
  5. Add the parsley and pomegranate seeds and toss to combine. Season to taste with salt and pepper, and sprinkle with the pine nuts.

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