Roasted Cauliflower Salad with Pomegranate Dressing

Roasted Cauliflower:

2 tablespoons olive oil

1 medium head of cauliflower

2 teaspoons sweet paprika

2 teaspoons salt

1/2 teaspoon black pepper

Salad:

2 cups short grain brown rice, cooked (sub: quinoa, barley, or farro)

2 large carrots, shredded

1/2 cup walnuts, chopped

1/2 cup parsley, finely chopped

1/2 cup dried cranberries

Salad Dressing:

2 tablespoons pomegranate molasses 

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

2 tablespoons honey

1/2 teaspoon salt

1/4 cup olive oil

‍

Preheat oven to 425. Remove stem and leave from cauliflower and discard. Slice cauliflower head into 1-inch slices and break  

This salad can be served warm, at room temperature, or cold. Because the salad utilizes hearty ingredients, you can enjoy it for the next three days, which makes this salad a beautiful and tasty option for meal prep.

‍