We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing

Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
A vibrant and flavorful salad featuring roasted cauliflower, fresh pomegranate seeds, and a creamy tahini dressing.
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
Ingredients:
1
Servings
  • 300
    g
     cauliflower
  • 100
    g
     pomegranate seed
  • 50
    g
     tahini
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the cauliflower into florets and toss with olive oil, salt, and pepper.
  3. Spread the cauliflower on a baking sheet and roast for about 25-30 minutes until golden brown.
  4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.
  5. Once the cauliflower is roasted, let it cool slightly.
  6. In a large bowl, combine roasted cauliflower, pomegranate seeds, and chopped parsley.
  7. Drizzle the tahini dressing over the salad and toss gently to combine.
  8. Serve immediately as a warm salad.
Nutrition Per Serving 513 g Per 100g
Energy 649.1 kcal 127 kcal
Protein 16.5 g 3.2 g
Fibre 15.9 g 3.1 g
Salt 0.1 g 0.0 g
Sugar 20.5 g 4.0 g
Carbohydrates 48.9 g 9.5 g
Fat 48.8 g 9.5 g
  • 300
    g
     cauliflower
  • 100
    g
     pomegranate seed
  • 50
    g
     tahini
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 200°C.

Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

Spread the cauliflower on a baking sheet and roast for about 25-30 minutes until golden brown.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.

Once the cauliflower is roasted, let it cool slightly.

In a large bowl, combine roasted cauliflower, pomegranate seeds, and chopped parsley.

Drizzle the tahini dressing over the salad and toss gently to combine.

Serve immediately as a warm salad.

Contact About
Privacy Policy Terms of Service Sitemap