This baked cauliflower-pomegranate salad is definitely a must-have salad for any barbecue or picnic! We are sure you’ll love the crispy, nutty taste of cauliflower in combination with the refreshing pomegranate juice and mint flavor. We would even bet that 8-9 out of 10 meat eaters will enjoy this salad as a side dish for their grilled specialties.
The salad just needs time, but not many steps and special ingredients. You will be rewarded with the cauliflower flavor, crisp nuts, a slightly bittersweet dressing and a fresh note of celery and pomegranate.
List Of The Cauliflower Salad Recipe
One and a half pomegranate
150g nuts (such as hazelnuts, walnuts)
5 tablespoons olive oil
5-8 fresh mint leaves
Pinch of salt and pepper
Preparation Cauliflower Salad
Wash the cauliflower and cut into small pieces. Best suited for this is a food processor. Then the cauliflower is spread along with the nuts on a baking sheet lined with baking paper and sprinkled with olive oil. You may need to use a bit more olive oil than the amount indicated. Then the cauliflower mixture is baked for half an hour at 200 ° C in the oven.
In the meantime, remove the pomegranate seeds from the case and set aside. After the cauliflower is baked, put everything in a large bowl, along with the pomegranate seeds and mint leaves. Everything is mixed well and seasoned with salt and pepper.