Tired of salads that are same old, same old? With its creamy dressing and tangy pomegranate seeds, this roasted cauliflower salad is different and delicious!

I know this is not your typical salad, but so many of my friends keep asking me for “good” salad recipes. To me, a “good salad” has lots of fresh lettuce, tomatoes, cucumbers, etc. And for that type of salad, my deli salad is always a winner, with the deli giving it a great upgrade. For a non-lettuce-based option, my classic Israeli salad is also a hit.

But I get it that there are only so many times you can keep serving the same old, same old. So I’ve been trying to come up with some funky, not-your-typical salads that also don’t require a million ingredients or steps — like this roasted cauliflower salad.

Most people view cauliflower as more of a side dish than a salad, but when I presented this to my family as a salad, served in a bowl at room temp, it was very well received, and I was happy to add it to my salad repertoire.

I strongly recommend using a real cookie sheet for roasting the cauliflower. Even if you’re making this for Pesach, when you mostly use disposables, it’s worth investing in one or two real pans for roasting and baking. They are not that expensive and they aren’t hard to store, and you will find yourself using them often. However, if you don’t have and don’t want to buy any, you can certainly still make this using a disposable pan and it will be fine.

Roasted Cauliflower Salad with Creamy Dressing and Pomegranate Arils

Tired of same old, same old salads? With its creamy dressing and tangy pomegranate seeds, this roasted cauliflower salad is different and delicious!

Print Recipe

Ingredients

Salad:

1 24-oz. bag frozen cauliflower
2 tsp olive oil
1 tsp salt
1 cup pomegranate seeds
1 yellow pepper, finely diced
Parsley, for garnish (optional)

Dressing:

1 cup mayonnaise
1 clove garlic, crushed (or 1 frozen cube)
1 tsp salt
2 tsp dried parsley
½ tsp black pepper
2 Tbsp water
2 Tbsp white vinegar
2 Tbsp lemon juice

Instructions

Preheat oven to 400°F. Place the cauliflower on a lined baking sheet. Toss with oil and salt.
Roast for about 40 minutes, until lightly browned at the edges. Remove from oven and allow to cool
For the dressing, place all ingredients in a jar or bowl; shake or mix well to combine.
To assemble, when ready to serve, place cauliflower in a bowl. Add pomegranate seeds, pepper, and parsley (if using). Drizzle with dressing and toss to coat.

Notes

You will not need all the dressing. Save it for another use — it’s delicious on any salad!

Recipe by Faigy Murray | https://mykitchenmystudio.com/roasted-cauliflower-salad-2/

Roasted Cauliflower Salad with Creamy Dressing and Pomegranate Arils