Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta Cheese
Stop hiding cauliflower in your smoothies and let it act as the star with this Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta with Tahini Dressing.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
- 1 head cauliflower, cut into small florets
- 1/4 cup olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lemon, thinly sliced
- 1/3 cup pomegranate arils
- 1/4 cup crumbled feta cheese
- 3 Tbsp pine nuts, lightly toasted
- 3 Tbsp chopped parsley
- 1/4 cup tahini
- 3 Tbsp freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/4 tsp salt
- 2-4 Tbsp warm water
Pre-heat oven to 425 degrees and line two baking sheets with foil.
In a large bowl, toss together cauliflower florets, olive oil, chili powder, garlic powder, salt, and pepper.
Spread cauliflower in a single layer on a baking sheet. Place sliced lemons in a single layer on the second baking sheet.
Bake cauliflower for 25-30 minutes, tossing it once halfway through the cooking time, until it's turning golden. Bake lemons 18-24 minutes, flipping after 12 minutes, until they are nice and caramelized.
Remove from oven and let cool slightly before arranging cauliflower on a platter and topping with pomegranate arils, crumbled feta cheese, pine nuts, and chopped parsley. Top with roasted lemons and drizzle tahini dressing over the salad.
In a medium bowl, whisk together tahini, lemon juice, minced garlic, and salt. Whisk in 2 Tbsp water. If dressing is too thick, continue whisking in water, 1 Tbsp at a time until you reach desired consistency.