Cauliflower, Pomegranate & Parsley Salad

Ready in 30 minutes
Calories 180kcals per serving 


  • 1 head of cauliflower (cut into medium florets)
  • 1 tbsp olive oil 
  • 1 teaspoon ground cumin
  • 1/4 medium red onion (thinly sliced)
  • 2 tablespoons lemon juice
  • 1/3 cup fresh pomegranate seeds
  • 2 heaping tablespoons fresh parsley (chopped)
  • Salt and pepper to taste 


  1. Preheat your oven to 200 C. 
  2. On a baking sheet, toss the cauliflower florets with the oil and cumin. Spread out into the baking tray and season with salt and pepper. 
  3. Thinly slice the red onion and place around the cauliflower on the baking tray. 
  4. Roast for about 20 minutes, tossing once, or until cauliflower is browned in places.
  5. Take the cauliflower out and place in a large bowl. Pour over the lemon juice, pomegranate seeds and toss together. Next place in two bowls and add the chopped parsley.


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