Blood Orange Olive Oil Harissa Olive Oil Pomegranate Balsamic

Harissa Roasted Cauliflower Salad

Name: Harissa Roasted Cauliflower Salad with Blood Orange and Pomegranate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Cauliflower head, cut into florets; 3 Tbsp. Harissa Olive Oil; 1 Red onion, sliced; 1 Tsp. Ground cumin; ½ Tsp. Ground cardamom; Salt, to taste; ⅓ Cup pomegranate arils; 2 Tbsp. Parsley, chopped; ¼ Cup Blood Orange Olive Oil; 2 Tbsp. Pomegranate Balsamic; 1 Tbsp. Maple syrup; 2 Tbsp. Lemon juice

1 comment Feb 22, 2024

This spicy roasted cauliflower salad is ready to be served alongside any Mediterranean meal. Dressed in a perfectly balanced combination of Blood Orange Olive Oil and Pomegranate Balsamic, this hearty salad ticks all the right boxes!

Harissa Roasted Cauliflower Salad with Blood Orange and Pomegranate

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Image of Harissa Roasted Cauliflower Salad with Blood Orange and Pomegranate

Ingredients

1 Cauliflower head, cut into florets
3 Tbsp. Harissa Olive Oil
1 Red onion, sliced
1 Tsp. Ground cumin
½ Tsp. Ground cardamom
Salt, to taste
⅓ Cup pomegranate arils
2 Tbsp. Parsley, chopped

Dressing

¼ Cup Blood Orange Olive Oil
2 Tbsp. Pomegranate Balsamic
1 Tbsp. Maple syrup
2 Tbsp. Lemon juice

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Directions

Preheat oven to 425F
Line a rimmed baking sheet with parchment paper and spread the cauliflower and onions in an even layer. Season with cumin, cardamom, and salt. Bake for 20 minutes or until golden.
Remove from oven and arrange on a platter. Drizzle with lemon juice, maple syrup, Blood Orange Olive Oil, and Pomegranate Balsamic.
Garnish with parsley and pomegranate arils. Enjoy!