ROASTED CAULIFLOWER SALAD WITH LEMON, POMEGRANATE, AND FETA #VEGAN #HEALTHYFOOD
Quit concealing cauliflower in your smoothies and let it go about as the star with this Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta with Tahini Dressing.
I guaranteed it would have been the time of cauliflower (triumphantly taking the title from kale) and anticipated that cauliflower would be wherever by the end of the year. I get it was somewhat valid? Yet, I had NO clue that cauliflower would clutch the title for such a long time and that here in 2019, its fans would in any case be crazed and fixated. Be that as it may, I can't state I accuse them. While I used to think cauliflower was overly exhausting, there came a moment that I could never again disregard the way that it has a lot to offer. It's practically similar to a clear record that you can shape into sound adaptations of the lousy nourishment you had always wanted, from pizza outside to pounded "potatoes" to rice to smoothies to gnocchi. Hell, I've even observed cauliflower barbecued cheddar (if it's not too much trouble note, a notice on my blog does not approach a support LOL). However, on the off chance that you cook cauliflower? It really takes on its very own actual existence and shouldn't be transformed into an elective sustenance. It's glad to be cauliflower and wouldn't like to stow away under your low quality nourishment masks any longer. Claim it, cauliflower!
Ingredients :
- 1 head cauliflower, cut into small florets
- 1/4 cup olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lemon, thinly sliced
- 1/3 cup pomegranate arils
- 1/4 cup crumbled feta cheese
- 3 Tbsp pine nuts, lightly toasted
- 3 Tbsp chopped parsley
Tahini Dressing :
- 1/4 cup tahini
- 3 Tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/4 tsp salt
- 2-4 Tbsp warm water
Instructions :
- Pre-heat oven to 425 degrees and line two baking sheets with foil.
- In a large bowl, toss together cauliflower florets, olive oil, chili powder, garlic powder, salt, and pepper.
- Spread cauliflower in a single layer on a baking sheet. Place sliced lemons in a single layer on the second baking sheet.
- Bake cauliflower for 25-30 minutes, tossing it once halfway through the cooking time, until it's turning golden. Bake lemons 18-24 minutes, flipping after 12 minutes, until they are nice and caramelized.
- Remove from oven and let cool slightly before arranging cauliflower on a platter and topping with pomegranate arils, crumbled feta cheese, pine nuts, and chopped parsley. Top with roasted lemons and drizzle tahini dressing over the salad.
- Tahini Dressing :
- In a medium bowl, whisk together tahini, lemon juice, minced garlic, and salt. Whisk in 2 Tbsp water. If dressing is too thick, continue whisking in water, 1 Tbsp at a time until you reach desired consistency.
For more detail : http://bit.ly/2KJW6d6
