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Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing

Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
A vibrant and flavorful salad featuring roasted cauliflower, fresh pomegranate seeds, and a creamy tahini dressing.
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing

To provide a balanced meal with a focus on carbohydrates and proteins, supporting recovery and energy replenishment after cycle training.

Ingredients:
1
Servings
  • 300
    g
     cauliflower
  • 100
    g
     pomegranate seed
  • 50
    g
     tahini
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Autumnal Roasted Cauliflower and Pomegranate Salad with Tahini Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the cauliflower into florets and toss with olive oil, salt, and pepper.
  3. Spread the cauliflower on a baking sheet and roast for about 25-30 minutes until golden brown.
  4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.
  5. Once the cauliflower is roasted, let it cool slightly.
  6. In a large bowl, combine roasted cauliflower, pomegranate seeds, and chopped parsley.
  7. Drizzle the tahini dressing over the salad and toss gently to combine.
  8. Serve immediately as a warm salad.
Nutrition Per Serving 513 g Per 100g
Energy 649.1 kcal 127 kcal
Protein 16.5 g 3.2 g
Fibre 15.9 g 3.1 g
Salt 0.1 g 0.0 g
Sugar 20.5 g 4.0 g
Carbohydrates 48.9 g 9.5 g
Fat 48.8 g 9.5 g
  • 300
    g
     cauliflower
  • 100
    g
     pomegranate seed
  • 50
    g
     tahini
  • 30
    ml
     lemon juice
  • 1
    clove
     garlic
  • 20
    ml
     olive oil
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 200°C.

Cut the cauliflower into florets and toss with olive oil, salt, and pepper.

Spread the cauliflower on a baking sheet and roast for about 25-30 minutes until golden brown.

In a small bowl, whisk together tahini, lemon juice, minced garlic, and a bit of water to reach desired consistency.

Once the cauliflower is roasted, let it cool slightly.

In a large bowl, combine roasted cauliflower, pomegranate seeds, and chopped parsley.

Drizzle the tahini dressing over the salad and toss gently to combine.

Serve immediately as a warm salad.

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