Pomegranate Cauliflower Salad
Serving Size / Yield
- 1 medium head cauliflower
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup pomegranate seeds
- 1/3 cup feta cheese
- 3 tbs olive oil, divided
- 1 1/2 tbs sherry wine vinegar
- 1/4 tsp cinnamon
- 1/2 tsp brown sugar
- salt and pepper
Cut cauliflower into florets and rinse. Drain.
Put cauliflower on a large baking sheet and with 2 tbsp. olive oil drizzled over top. Lightly season with salt and pepper.
Cook in the oven on 400 degrees for 20 minutes.
Put cauliflower in a large bowl and add another tbsp olive oil, sherry wine vinegar, cinnamon, and brown sugar.
Blend well and let cool for 10 minutes.
Add the parsley, feta cheese, and pomegranate seeds.
Serve at room temperature.