Roasted cauliflower in any form is my 'go to' dish. It's easy to just season a cauliflower as you like and stick it into the oven. I then decide how to finish it off based on rest of the items on the menu.
This salad happened by chance as I was figuring out how to serve the roasted cauliflower. It goes really well in a salad with crunchy greens. I added pearl couscous as I had it lying in my pantry, but you can use any grain you have like Barley, Quinoa, Millets, Black Rice or any other type of Couscous.
This dish is a balanced meal by itself. The pomegranate adds a punch of freshness but you could also use oranges or grapes instead. I'm a big preacher of using whatever you have at home and not stressing about shopping for ingredients. Cooking up a tasteful meal should be quick, convenient and enjoyable!
Wondering what else you can make with this humble veggie?
Check out the PAPRIKA ROASTED CAULIFLOWER WITH A LEMON TAHINI SAUCE, CAULIFLOWER RICE WITH PARMESAN AND PARSLEY and CAULIFLOWER AND BROCCOLI CHEESE DIP
What you need-
1 cauliflower head, cut in florets
Mixed lettuce leaves
½ cup Fresh Mint leaves, torn
½ cup Fresh Parsley, chopped
½ cup Pomegranate seeds
½ cup Pearl couscous, cooked
1/2 cup toasted walnut, crushed
2 tbsp Olive oil
Putting it all together-
In a roasting pan or baking dish, toss the cauliflower floret with the 2 tbsp olive oil, season generously. Roast in the oven for 25-30 mins until the cauliflower is crisp and golden brown. Transfer to a large bowl and leave aside to cool
To the cauliflower, add the mint leaves, parsley, pomegranate, walnuts, pearl couscous and finely chopped lettuce leaves
In a small bowl, whisk together all the ingredients for the dressing, adjusting the seasoning and lime juice to your taste.
Combine the dressing with the salad and serve.