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Cauliflower & Pomegranate Salad with a Yogurt Dressing

Inspired by Food & Wine Magazine

Prep Time
7 mins
Cook Time
7 mins
Total Time
32 mins
Servings: 6 people
Course: Salad
Cuisine: American

Ingredients

For the Salad
  • 1 head cauliflower trimmed and sliced into 1/2" florets
  • 1 tablespoon olive oil
  • salt and pepper
  • lettuce mix of choice
  • 1 cup pomegranate seeds
For the Dressing
  • 1 cup PLAIN yogurt
  • 1 tablespoon lemon juice last time used 1
  • 1 garlic clove minced

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Trim cauliflower and cut florets into 1/2" pieces. Toss on a baking sheet with the olive oil, salt, and pepper, and roast until tender when pierced with a fork and golden brown, 20 to 25 minutes.
  2. Meanwhile, whisk together the yogurt, lemon, and garlic.
  3. Arrange a layer of lettuce on a large platter and then sprinkle the pomegranate seeds and cooked cauliflower on top. Finish with dollops of dressing and salt and pepper.

Notes

  • We recommend organic ingredients when feasible.
  • Nutrition Facts Cauliflower & Pomegranate Salad with a Yogurt Dressing Amount Per Serving Calories 93 Calories from Fat 36 % Daily Value* Fat 4g6%Saturated Fat 1g6%Cholesterol 5mg2%Sodium 49mg2%Potassium 414mg12%Carbohydrates 12g4%Fiber 3g13%Sugar 8g9%Protein 4g8% Vitamin A 40IU1%Vitamin C 50.3mg61%Calcium 73mg7%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet.
  • Calories 93
  • Calories from Fat 36
  • % Daily Value*
  • Fat 4g
  • 6%
  • Saturated Fat 1g
  • 6%
  • Cholesterol 5mg
  • 2%
  • Sodium 49mg
  • 2%
  • Potassium 414mg
  • 12%
  • Carbohydrates 12g
  • 4%
  • Fiber 3g
  • 13%
  • Sugar 8g
  • 9%
  • Protein 4g
  • 8%
  • Vitamin A 40IU
  • 1%
  • Vitamin C 50.3mg
  • 61%
  • Calcium 73mg
  • 7%
  • Iron 0.5mg
  • 3%