Cauliflower has had the biggest come-up over the last ten years because it's more bougie than The Kardashians, so we take cauliflower seriously at the Whole Revolution.
Roasting cauliflower does two beautiful things: it brings out the natural sugars to add the nuttiness flavor we all love and removes moisture, which makes this a perfect way to add cauliflower to any salad.
Pomegranate molasses is a must-have in my pantry. I use it often and suggest you add it to your pantry. Pomegranate molasses is simply pomegranate juice cooked down to create the molasses. It is rich in B vitamins which helps our cardiovascular and nervous system. Plus, it just tastes delicious. You can typically find this at Middle Eastern and Speciality markets or order it online.
These two ingredients truly make this salad special. I hope you try it, and let me know your thoughts in the comments. Or post on social and tag @thewholerevolution
This Roasted Cauliflower 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.
2 tablespoons olive oil
1 medium head of cauliflower
2 teaspoons sweet paprika
2 teaspoons salt
1/2 teaspoon black pepper
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
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.
Welcome to my kitchen.
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